APRICOT PRUNE LOAF Preparation time: 10 minutes (plus standing time) | Cooking time: 45 minutes (plus cooling time) 1/2 cup dried apricots 1 1/4 cups water 1 overripe banana 2 cups wholemeal self-raising flour 1/4 cup sugar 1/2 teaspoon ground cinnamon 30g margarine 1/2 cup pitted prunes, chopped finely 1 egg, beaten lightly

Lightly grease 14cm x 21cm loaf pan; line base and two long sides with a strip of baking paper, extending paper 2cm above edge of pan. Combine apricots and the water in medium saucepan; bring to boil. Simmer for 5 minutes; cool to room temperature. Blend or process apricot mixture and banana until smooth.

Sift flour, sugar and cinnamon into large bowl; rub in margarine. Stir in prunes, egg and apricot mixture. Spoon mixture into prepared pan.

Bake in 350°F oven for about 45 minutes or until firm. Stand for 5 mintues before turning onto wire rack to cool.

Serves 10.

Per serving: 4.1g fat; 218 calories.

STORE: Loaf can be made 2 days ahead, and stored in an airtight container, or frozen.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks