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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mint and Citrus Tea Bread

Source: dLife

A fine textured and lightly scented mint, orange, and lemon flavored bread.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	141.7

Total Carbs	24.3 g

Dietary Fiber	0.9 g

Sugars	11.8 g

Total Fat	4.2 g

Saturated Fat	0.9 g

Unsaturated Fat	0.2 g

Potassium	90.7 mg

Protein	2.9 g

Sodium	124.1 mg

Dietary Exchanges 4.2 Fat, 0.0 Fruits, 0.0 Milk, 0.6 Other Carbs, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Bread 0.5
0 1/2 cup fat free milk 2.0
2 tbsp fresh mint 2.0
2 tbsp grated orange peel 1.0
1 tbsp grated lemon rind 0.25
0 1/4 cup orange juice 5.0
5 tbsp margarine 0.75
0 3/4 cup sugar 2.0
2 each eggs 1.5
1 1/2 cup white all purpose flour 0.5
0 1/2 cup whole wheat flour 1.5
1 1/2 tsp low sodium baking powder 0.5
0 1/2 tsp salt 0.5
0 1/2 cup powdered sugar

Glaze 2.0
2 tbsp fat free milk 1.0
1 pinch ground nutmeg

Directions

Preheat oven to 325 degrees F.
Combine milk, mint, orange rind, and lemon rind in a pot and bring to a simmer. Drain mixture through a fine chinois into a bowl and mix in orange juice.
Using electric beaters, mix margarine and sugar until smooth; gradually beat in eggs.
Mix together all-purpose flour, whole wheat flour, baking powder, and salt.
Alternating between the two, slowly mix the flour mixture and the milk mixture into the egg mixture, starting and finishing with the flour mixture.
Spoon batter into a cooking spray coated 8 1/2 x 4 1/2 inch loaf pan. Bake 45 minutes or until bread is lightly browned and a toothpick comes out clean. Flip bread out of pan and let cool.
Combine powdered sugar with enough skim milk to make a glaze. Brush glaze onto bread and top with nutmeg.