HEALTHY FRUITY ZUCCHINI LOAF WITH LIME FROSTING

From  Diabetes Aust. Vic, this Loaf is tangy and a great combination of dried fruits, freshly grated vegies and spices. Substantial enough for school lunches. Makes 20 slices

Half cup each of chopped raisins and dried apples
1.5 c skim milk
1 tsp vanilla essence
2 c wholemeal SR
1 tsp each of mixed spice and allspice
2 eggs, separated
1  of each of med. zucchini and med. carrot, both grated

Preheat oven to 180 (170 degrees FF?). Combine fruit in bowl, pour over the milk & vanilla.

In a separate bowl mix together flour with spices. Make a well in centre and add yolks and milk/fruit combo.: Mix together quickly.

Beat egg whites until soft peaks form, then fold through loaf mixture. Finally, fold through
the grated vegies.

Pour mixture into a greased & lines 20cm x 10cm loaf tin and bake for 60 mins or til cooked.

LIME FROSTING:
100g each of low fat cream cheese and ricotta cheese
zest of 2 limes
juice of 1 lime
third of a cup of sugar alt.
1/2 tsp vanilla essence
quarter cup sunflower seeds

Beat together the cheeses until smooth. Stir in lime zest & juice, sweetener and vanilla.
Mix well, refrigerate for approx half an hour.

Cut loaf in half horizontally, spread a third of frosting on bottom slice and top with other
half loaf. Spread remaining frosting on top of the loaf and sprinkle with seeds.