Title: Reduced Pistachio Bread
Categories: Cheese Nut Cake Pudding Cinnamon
Yield: 4 Servings

1/2	c	Corn-oil margarine
1		8-oz pkg nonfat cream
		Cheese
1 1/4	c	Sugar
2/3	c	Nonfat egg sustitute
1/2	c	Nonfat buttermilk
1 1/2	ts	Vanilla extract
2	c	Unbleached all-purpose
		Flour
1		3.4-oz pkg instant pistachio
		Pudding mix 1 tsp
1/2	ts	Baking soda 1/3 cup
		Chopped walnuts 1 Tbsp
		Baking powder
		Brown sugar, packed 1/4 cup
		Cinnamon

Preheat oven to 325 degrees F.

Coat two 9 x 5 inch loaf pans with nonstick vegetable cooking spray; set aside.

In a medium mixing bowl, beat together margarine and cream cheese with an electric mixer. Beat in sugar, then egg substitute, buttermilk and vanilla.

In a separate mixing bowl, combine flour, pudding mix, baking powder, and baking soda. Stir into liquid ingredients just until combined. Batter will be thick.

Place 1/4 of mixture in each loaf pan.

Combine brown sugar. nuts, and cinnamon and sprinkle evenly over batter, dividing equally between two loaves. Cover with remaining batter, carefully spreading to cover filling.

Bake in preheated oven 55 minutes, until lightly browned and toothpick inserted in center comes out clean.

Makes 2 loaves, or 24 servings.

Per serving: 162 Calories, 5 g fat, 2 mg cholesterol, 226 mg sodium

From: Jeanne Jones in "Cook It Light" San Antonio Express-News, 01/17/96

Posted by: Karin Brewer, Cooking Echo, 8/98 From: Karin Brewer Date: 08-22-98 (19:19) The Neverending Bbs (286) Fido-Natio

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