Weight Watchers Citrus Loaf Fat Free Core Recipes

Steps:

• Heat oven to 350 degrees.
• Grease bottom only of 4 mini loaf pans (I buy the disposable foil ones for Farmer's Market use).
• In a large mixer bowl combine all bread ingredients. Beat at medium speed, scraping bowl often, until all ingredients are mixed well; about three minutes total.
• Pour into prepared pans.
• Bake 35-40 minutes or until a toothpick inserted in the center of loaf comes out clean.
• Place bread on wire rack to cool.
• Meanwhile, in a small bowl stir together glaze ingredients.
• Drizzle glaze over warm bread.
• If you use regular metal bread pans, allow the bread to cool 10 minutes then loosen around the edge with a knife. Carefully tip the loaves over and remove bread from pans. Place them on the wire rack to cool completely.

Steps:

• Pre-heat oven to Gas Mark 4 / 180c and line a loaf tin with grase-proof paper.
• Blend the chickpeas in a food processor until smooth.
• Add the eggs, splenda, baking powder and zests of the orange and lemon. Mix again.
• Pour the mixture into the loaf tin and bake for thirty minutes until the cake is golden and a knife comes out clean.
• Remove the cake from the oven and use a knife or skewer to make several holes in the top. Spoon a tablespoon of orange juice over the cake and leave to soak for 10 minutes.
• Remove the cake from the tin and leave to cool on a wire rack.
• Mix the remaining orange juice with the lemon juice.
• Cut the cake into 12 slices and serve 2 slices per person, covered in more of the fruit juice and dusted with mixed spice and some extra Splenda.