Ingredients
2/3 cup butter, softened1-1/4 cups sugar blend2 large eggs, room temperature4 large egg whites, room temperature1-1/2 teaspoons lemon juice3 cups all-purpose flour3-3/4 teaspoons baking powder1/2 teaspoon salt1/2 cup fat-free milk2 cups fresh or frozen blueberries1 cup canned unsweetened crushed pineapple, drained1/2 cup chopped pecans or walnuts1/2 cup sweetened shredded coconut
Preparation
In a large bowl, cream butter and sugar blend until light and fluffy, 5-7 minutes. Beat in the eggs, egg whites and lemon juice. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in the blueberries, pineapple, pecans and coconut.
Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
