LIGHT STYLE : Fruitcake: Stir and Serve

By ROSE DOSTI and DEBORAH KIDUSHIM-ALLEN

Nov. 24, 1991 12 AM PT

Share via
- Email
- Facebook
- X
- LinkedIn
- Threads
- Reddit
- WhatsApp

<i> This column is based on the newly revised "Light Style: The Low Fat, Low Cholesterol, Low Salt Way to Good Food and Good Health," by Dosti and Kidushim-Allen, a registered dietitian (HarperSanFrancisco: $14.95)</i>

This easy, do-ahead fruitcake will help add fiber to your day’s diet, as well as satisfy your sweet tooth. With only 162 calories and no cholesterol, you can afford a slice. Remember that it also makes a great holiday open house gift for a host.

NO-BAKE FRUITCAKE

1/2 pound raisins

1/2 pound pitted dates

1/2 pound dried figs

1/2 cup walnuts

1/2 teaspoon vanilla

1/8 teaspoon dark rum

Combine raisins, dates, figs, walnuts, vanilla and rum in food processor. Blend until coarsely chopped. Do not over-blend.

Spoon and press mixture into 9x5-inch loaf pan. Cover with plastic wrap and place heavy object on top to weigh down. Refrigerate 2 to 3 days to blend flavors. Unmold. Serve thinly sliced. Makes 12 servings.

Each slice contains about:

162 calories; 4 mg sodium; 0 cholesterol; 3 g fat; 34 g carbohydrate; 1 g protein; 7 g fiber; 12% calories from fat.

Exchanges: 2 fruit; 1/2 fat.