SWEET POTATO BREAD WITH FLAXSEED AND HONEY The new light is about adding, not taking away. Flaxseed, for example, can work wonders with bread. 1/3 cup flaxseed 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened 3 tablespoons butter, softened 1/2 cup packed brown sugar 1/4 cup honey 1 large egg 1 large egg white 1 cup mashed cooked sweet potato Cooking spray

Preheat oven to 350°F.

Place flaxseed in a clean coffee grinder or blender; process until coarsely ground. Lightly spoon flour into dry measuring cups; level with a knife. Combine flaxseed, flour, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Beat cream cheese and the next 5 ingredients (cream cheese through egg white); stir in sweet potato. Add to the flour mixture, stirring just until moist.

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350°F for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

16 servings.

NOTE: To freeze bread for up to 1 month, place in an airtight container, or wrap in heavy-duty plastic wrap or foil. Thaw at room temperature.

1 [1/2-inch] Slice: Calories: 171 (Cal. from fat: 27%), Fat: 5.1g (Saturated: 2.1g), Cholesterol: 22mg, Sodium: 157mg, Carbohydrate: 29g, Protein: 3.6g.

[Cooking Light, March 2001]