4 med. eggs
4 slices white enriched bread
1 1/3 c. nonfat dry milk (powder form)
1 tsp. baking powder
1 tsp. vanilla extract
Artificial sweetener or brown sugar substitute to equal 8 tbsp. sugar
4 tbsp. flour (optional)

Place 4 slices bread in blender to make crumbs. Add dry powdered milk, baking powder and artificial sweetener; and flour, if desired. Set aside in mixing bowl. Blend eggs and vanilla in blender until fluffy.

Fold egg mixture into bowl with bread mixture and add one of the following fruits or vegetables listed below.

Bake in non-stick loaf or squares, muffin tin or bundt pan at 350 degrees for 30-45 minutes or until a toothpick comes out clean.

CHERRY CAKE:

2 c. unsweetened cherries (fresh, canned or frozen, unsweetened)
2 tsp. cinnamon

PRUNE CAKE:

16 med. cooked, diced prunes
1 1/2 tsp. cinnamon
1/8 tsp. ginger

CRANBERRY CAKE:

4 c. cranberries (fresh, canned or frozen, unsweetened)
Artificial sweetener to equal 2 tbsp. sugar
1 tsp. cinnamon
1/2 tsp. allspice

CARROT CAKE:

2 med. carrots, grated
1 c. crushed pineapple in own juice
2 tsp. cinnamon

Yield: 4 servings.