Apple Yogurt Bread

• 1 c. whole wheat flour
• 3/4 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 (8 oz.) carton Dutch apple low-fat yogurt
• 2 eggs, beaten
• 2 Tbsp. skim milk
• 1/4 c. plus 2 Tbsp. firmly packed brown sugar
• 1/4 c. vegetable oil
• vegetable cooking spray
• 1 1/4 c. crushed pineapple with juice
• 1 pkg. strawberry jello
• 1 scant c. sugar
• 1 c. evaporated milk
• 1 Tbsp. lemon juice
• 1 baked pastry shell

1. Heat pineapple and juice.
2. Add jello; dissolve.
3. Add sugar. Heat and stir until very hot.
4. Refrigerate until set.
5. Add lemon juice to very cold evaporated milk.
6. Beat until stiff.
7. Fold in pineapple mixture.
8. Pour in pie shell and cool.

whole wheat flour, allpurpose, baking powder, baking soda, ground cinnamon, salt, yogurt, eggs, milk, brown sugar, vegetable oil, vegetable cooking spray, pineapple, strawberry jello, sugar, milk, lemon juice, pastry shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=835652 (may not work)