Dessert

Lowfat Eggnog Bread is for Dessert.

Lowfat Eggnog Bread takes 20 minutes to prepare.

Lowfat Eggnog Bread takes 60 minutes to cook.

Lowfat Eggnog Bread makes 24 servings.

The ingredients for Lowfat Eggnog Bread are:

1/4 cup Eggbeaters
2 large eggs
1 cup Splenda
12 packets Truvia
1/2 cup sugar
1 cup unsweetened applesauce
1 tsp. vanilla
2 tsp. imitation rum extract
3 cups grated yellow summer squash

1/2 cup whole wheat flour
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. cinnamon
1 tsp. nutmeg

Here is how you make Lowfat Eggnog Bread:

Combine Eggbeaters, eggs, sugar, Splenda, Truvia, applesauce, vanilla and rum extract in bowl. Add squash and mix well. Sift together dry ingredients and add a little at a time, mixing together as you go.Pour into two loaf pans and bake at 325 for an hour or until a knife inserted into the middle of the loaf comes out clean.Makes 24 slices, 12 slices from each loaf. Freezes well. Number of Servings: 24Recipe submitted by SparkPeople user JACINDA222.

The nutritional information for Lowfat Eggnog Bread is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 65.8

• Total Fat: 0.5 g
• Cholesterol: 17.4 mg
• Sodium: 168.2 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 0.9 g
• Protein: 2.0 g

The dietary needs meet for Lowfat Eggnog Bread is Low Fat