Pats Fruitcake Weight Watcher Friendly
Indulge guilt-free with Pat's Fruitcake, the ultimate Weight Watcher-friendly recipe that combines classic holiday flavors with a lightened-up twist. Loaded with vibrant dried mixed fruit such as raisins, apricots, and cherries, and naturally sweetened with unsweetened applesauce and a touch of stevia or erythritol, this fruitcake delivers all the warmth and sweetness without unnecessary calories. Fragrant spices like cinnamon and nutmeg provide a cozy seasonal aroma, while a splash of vanilla and optional chopped walnuts add depth to the flavor profile. With just 15 minutes of prep time, this easy-to-make fruitcake is baked to golden perfection in under an hour, creating 10 nourishing slices that are perfect for dessert, snack time, or celebrating the holidays. Low-fat and packed with fiber, it’s the ideal treat for anyone looking to enjoy festive baked goods while staying mindful of their health goals. Keywords: Weight Watcher-friendly fruitcake, healthy holiday dessert, light fruitcake recipe.
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Recipe Information
Ingredients
- 250 grams Dried mixed fruit (e.g. raisins, apricots, cranberries, cherries)
- 120 ml Unsweetened applesauce
- 2 large Egg whites
- 150 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 3 tablespoons Sweetener (e.g., stevia or erythritol)
- 60 ml Low-fat milk (or non-dairy alternative)
- 1 teaspoon Vanilla extract
- 30 grams Chopped walnuts (optional)
Instructions
Preheat your oven to 160°C (325°F) and lightly grease a loaf pan or line it with parchment paper.
In a large mixing bowl, combine the dried mixed fruit, unsweetened applesauce, and sweetener. Mix well and let sit for 5 minutes to allow the fruit to soften slightly.
In a separate bowl, whisk the egg whites until frothy. Add the low-fat milk and vanilla extract, and stir until combined.
In another bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg.
Gradually fold the dry ingredients into the fruit mixture, alternating with the egg white mixture. Make sure everything is well combined, but be careful not to overmix.
If using chopped walnuts, gently fold them into the batter.
Spoon the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the fruitcake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice into 10 equal pieces and serve. Store leftovers in an airtight container for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 17.9 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 245 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
