Ingredients
* 2/3 cup light butter, softened
* 1-1/4 cups sugar
* 2 eggs
* 4 egg whites
* 1-1/2 teaspoons lemon juice
* 3 cups all-purpose flour
* 3-3/4 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup fat-free milk
* 2 cups fresh or frozen blueberries
* 1 cup canned unsweetened crushed pineapple, drained
* 1/2 cup chopped pecans or walnuts
* 1/2 cup flaked coconut
Directions
* In a large bowl, cream butter and sugar blend. Add the eggs, egg whites and lemon juice; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries, pineapple, pecans and coconut.
* Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
If using frozen blueberries, do not thaw before adding to batter.
Makes 16 pieces (8 in each loaf pan) 5 points per serving
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