Orange and Chocolate Chip Bread

Ingredients:
3 cups reduced-calorie all-purpose baking mix
1 cup skim milk
1/4 cup fresh orange juice
1 large egg
1 tablespoon grated orange peel
Granulated sugar substitute to equal 1/2-cup sugar
1 teaspoon vanilla extract
1/2 cup mini chips semi-sweet chocolate

Directions:
Preheat oven to 350-degrees. Spray 9 x 5 x 2-3/4-inch loaf pan with vegetable cooking spray. Place baking mix in medium bowl. Combine milk, orange juice, egg, orange peel, sugar substitute and vanilla; add all at once to baking mix. Beat until well blended, about one minute. Stir in small chocolate chips. Spoon batter into prepared pan.

Bake 40 to 55 minutes or until wooden pick inserted in center comes out clean. Cool ten minutes. Remove from pan to wire rack. Cool completely. Wrap in foil or plastic wrap; store overnight before slicing.

Variation:
Orange and Chocolate Chip Muffins: Heat oven to 350-degrees. Paper-line or spray 16 muffin cups (2-1/2 inches in diameter) with vegetable cooking spray. Prepare as directed above. Fill muffin cups 2/3 full. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean.

Nutrition information per serving:
Calories: 120
Protein: 3g
Total Fat: 3g
Carbohydrate: 20g
Cholesterol: 0mg
Sodium: 260mg
Exchanges:  2 carbohydrate (1 bread/starch, 1 fruit), 1/2 fat