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Chips Ajoy Loaf Bread

Recipe By :JoAnna M. Lund

3 Points Per Serving


2 1/4 cups Bisquick reduced fat baking mix

1 package JELL-O sugar-free inst choc. pudding mix -- (4 serving size)

2/3 cup Carnation nonfat dry milk powder

1/4 cup pourable Sugar Twin

2 Tablespoons (1/2 oz) mini chocolate chips

1/4 cup (1 oz) chopped walnuts

2 eggs -- slightly beaten or equivalent in egg substitute

3/4 cup Yoplait plain fat-free yogurt -- * see note

1/2 cup water

2 teaspoons vegetable oil


1 teaspoon vanilla extract -- * see note

"I had fun naming this scrumptious bread, thinking of how sailors shout with joy when they spot land. Your family won't need to hit the water to feel the excitement. Instead they might just spot this chocolatey bread cooling on the counter and shout, "Chips Ajoy"!"

1. Preheat oven to 375 F. Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray. In a large bowl, combine baking mix, dry pudding mix, dry milk powder, Sugar Twin, chocolate chips and walnuts. In a small bowl, combine eggs, yogurt, water, oil, and vanilla extract. Add the liquid mixture to the dry mixture. Mix gently just to combine. Evenly spread batter into prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack.

Cut into 12 slices.

Freezes well.

* You might want to try chocolate or almond extract in place of the vanilla extract and use fat-free vanilla flavored yogurt instead of the plain.

Serving Size : 12

Serving size (1 slice)

According to the cookbook: Per serving: 149 Calories, 5g Fat, 5g Pro, 21mg Carb, 404mg Sod, 75mg Calc, 1g Fib Healthy Exchanges: 1 Bread, 1/3 Fat, 1/4 Skim Milk, 1/4 Protein, 18 Opt. Cal. Diabetic: 1 1/2 Starch, 1 Fat

Source: "Fresh From the Hearth Cookbook, page 136" Copyright: "Healthy Exchanges, Inc., 1999

Shared by Pamela S.