1 1/3 c. less 1 tsp. cake flour, sifted
2 1/4 oz. uncooked unprocessed oat bran
1 1/2 oz. uncooked old-fashioned oats
1 tsp. each ground cinnamon & baking soda
1/4 tsp. ground nutmeg
2 eggs
1 c. part-skim ricotta cheese
3/4 c. buttermilk
1/4 c. granulated sugar
1/4 c. vegetable oil
1 1/2 c. frozen blueberries

Preheat oven at 350 degrees. In medium mixing bowl combine flour, bran, oats, cinnamon, nutmeg and baking soda. In small mixing bowl beat eggs until frothy. Add ricotta cheese, buttermilk, sugar and oil. Beat at medium speed until well blended. Stir egg mixture into dry ingredients, mixing well; fold in blueberries. Spray 9 x 5 inch loaf pan with non-stick cooking spray; spread batter evenly in pan.

Bake on center rack for 55 to 60 minutes, until a cake tester inserted in center comes out clean. Let loaf cool in pan 5 minutes; set pan on wire rack and let cool completely. Remove loaf from pan and cut into 12 equal slices; wrap each slice in plastic freezer wrap and then in aluminum foil and freeze.

Heat in microwave oven or oven as you need it.

Each serving provides: 1/2 protein; 1 bread; 1 fat; 45 calories.