Served as dessert. Vegetarian dish. Speciality: Diabetic diet.

1 cup All-bran Cereal (shredded or bud type, not flakes)

1/4 cup Egg Beaters Egg substitute

1/4 cup Canola Oil

1/2 cup Splenda Granular (sugar substitute)

4 Tablespoons Water

2 Tablespoons Brown Sugar, packed

1 cup unsweetened Applesauce

1 cup All-purpose Flour

1 teaspoon Baking Soda

2 Tablespoons dry Buttermilk

1/2 teaspoon Salt

1 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1/4 cup Pecans, chopped

1/4 cup dried sweetened Cranberries, chopped (Craisins)

Pre-heat oven to 375°F. Coat a 9"x5" loaf pan with notfat cooking spray. Place All-Bran, Egg Beaters, oil, Splenda, water, brown sugar and applesauce in a mixer bowl. Stir to blend and let sit 30 minutes. (Don't skip this step!). Stir remaining ingredients (except nuts and Craisins) together in a medium bowl to blend. Add to bran mixture and mix on medium speed to blend well. Add nuts and Craisins. Spread batter evenly in pan and bake about 45 minutes, or until wooden pick inserted in center comes out clean. (Do not overbake breads or cakes made with Splenda or they will dry out too fast.). Cool in pan 10 minutes and then remove from pan to wire rack; cool to room temperature. Cut into 14 equal slices.

Preparation time: 40 minutes

Cooking time: 1 1/2 hours

Serves: 14

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