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Cranberry-Apple Bread

2-1/3 cups reduced-fat biscuit/baking mix
3/4 cup sugar
5 egg whites
1/2 cup reduced-fat sour cream
1/4 cup fat-free milk
1/4 cup canola oil
1 teaspoon grated orange peel
1 cup chopped peeled apple
3/4 cup fresh or frozen cranberries, chopped
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice

In a bowl, combine biscuit mix and sugar. In another bowl, beat egg whites, sour cream, milk, oil and orange peel. Stir into dry ingredients just until moistened. Fold in apple and cranberries. Pour into three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with nonstick cooking spray. Bake at 375° for 35-40 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. In a bowl, combine confectioners' sugar and enough orange juice to achieve a drizzling consistency; drizzle over cooled loaves.

Nutritional Analysis: One slice equals 113 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 156 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.

Diabetic Exchanges: 1 starch, 1/2 fat.