Cranberry Citrus Bundt Bread (fat-free)

-CITRUS GLAZE-
1/2 c Confectioners’ sugar
5 ts Fresh orange juice

Preheat the oven to 375 degrees F. Lightly coat a fluted tube pan with
nonstick vegetable-oil spray.

In a small bowl, combine the dried cranberries and orange juice.

Cut the orange in 8 small pieces. Place the orange pieces and fresh

cranberries in a food processor or blender. Pulse until coarsely chopped.

In a medium bowl, combine the all-purpose flour, sugar, whole-wheat flour,
and baking powder.

In a large bowl, stir the yogurt and baking soda. (The volume will nearly
double.) Using an electric mixer, beat in the egg whites one at a time.
Beat in the chopped orange mixture. Add the dried cranberry mixture and
beat until blended. Add flour mixture and beat just until combined.
Transfer the batter to the prepared pan. Bake 40 to 45 minutes, or until a
wooden toothpick inserted near the center comes out clean. Remove from
oven. Invert and cool 10 minutes on a wire rack (bread will still be
clinging to pan).

Gently run a knife around the outer edges and remove the bread. Let it cool
completely on the rack and glaze when cool.

To make the glaze: In a small bowl, stir together the powdered sugar and
orange juice until smooth. Drizzle evenly over the cooled bread.