Categories: Breads, Low-fat 
      Yield: 22 slices 
  
      1 c  Dried Figs, ground 
      1 c  -Boiling water 
    3/4 c  Pistachios 
  1 1/2 c  All-purpose flour 
      1 ts Baking soda 
    1/4 ts Salt 
      4 tb Margarine or butter 
      1 c  Sugar 
      3 tb Egg substitute; -OR- 
      1    -Egg 
      1 ts Vanilla 
  
  In a medium-sized heat-proof bowl, combine the figs and pistachios, add 
  boiling water and let cool to room temperature, about 1 hour. Position a 
  rack in the center of the oven and preheat to 350 F. Grease an 8-1/2" by 
  4-1/2" loaf pan.  In medium sized bowl, combine the flour, baking soda and 
  salt.  In a large bowl, beat the butter until fluffy. Gradually beat in the 
  sugar.  Add the egg and vanilla and beat for 1 to 2 minutes, or until 
  lightened.  Add the dry ingredients and beat until just blended. With a 
  spoon, blend in the fig mixture. Turn into the prepared pan and bake 1 to 1 
  1/4 hours, or until the bread just begins to pull away from the sides of 
  the pan, and the top springs back when lightly touched. Cool in pan on a 
  rack for 15 minutes, and then turn out and cool completely.  Wrap in 
  plastic and store overnight before serving.  Cut into thin slices. 
   
  Yield: One 8-1/2" x 4-1/2" loaf - 22 slices 
   
  Each serving contains approximately: Calories 124, Fat 3.39 g, Dietary 
  Fiber 2.22 g, Carbohydrates 22.4 g, Protein 2.38 g, Sodium 94.8 mg, 
  Cholesterol .026 mg 
   
  Calories from protein: 7% Calories from carbohydrates: 69% Calories from 
  fats: 24% 
   
  * Source: California Fig Advisory Board pamphlet * Typed for you by Karen 
  Mintzias