Orange Date Bread
Source: The American Institute for Cancer Research

2 large oranges
3/4 cup pitted dates, finely chopped
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup granulated sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup (8 oz.) plain low-fat yogurt
2 large egg whites
2 Tbsp. vegetable oil
1 tsp. vanilla extract

Preheat oven to 350 degrees. Lightly coat an 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan with cooking oil spray.

Carefully cut zest away from oranges. Take care that the pith (the white part) is not included, checking underside of zest and removing any white bits that may still cling to it. Wrap fruit tightly in plastic wrap and reserve for another use. Finely mince zest, or grate by hand or in food processor, until finely ground.

In a large bowl, stir together flours, sugar, baking soda, baking powder and salt. In a separate bowl, combine yogurt, egg whites, oil and vanilla. Add yogurt mixture to dry ingredients and stir just until combined. Stir in zest and dates until blended.

Pour into prepared pan and spread to even surface. Bake until cake tester inserted in center comes out clean, about 50 minutes. Cool in pan on wire rack 10 minutes. Remove bread from pan and let cool on rack to room temperature.

Makes 10 servings, each containing 224 calories and 3 grams of fat.