Makes 12 Servings
2 cups all purpose flour
1 lightly beaten egg
3/4 cup orange juice, no sugar added
1 teaspoon grated orange peel
1/4 cup margarine, at room temperature
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons double acting baking powder
6 packets Sweet ‘N Low
1/2 cup granulated sugar
1 cup cranberries (fresh or frozen; no sugar added)
1cup walnuts (optional)
Preheat oven to 350F. Use a nonstick 9 x 5 x 3″ loaf pan or spray a loaf pan with a nonstick cooking spray and sprinkle with 1 teaspoon flour; shake out excess and set aside.
In a medium bowl, combine first 6 ingredients until blended. Using a mixer on medium speed, blend in margarine, egg and orange peel. Pour in juice and blend thoroughly. Stir in cranberries.
Scrape batter into prepared pan and bake in center of oven for 1 hour or until cake tester comes out clean from center of loaf and top of loaf is browned. Remove from oven; let cool for 5 minutes in loaf pan. Invert onto wire rack and cool completely before slicing.
Total Carbs: 28g