Preheat oven to 400° F. Spray a 9 x 5 x 3-inch bread pan with nonstick cooking spray. Rehydrate tomatoes according to package directions; chop and set aside. In a bowl, combine flour and next six ingredients. Combine milk, Baking Healthy, and egg substitute; add to flour mixture. Stir just until moistened. Stir in tomatoes. Spoon batter into prepared pan. Bake for 50 to 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan; serve warm at room temperature.
Makes 16 servings.
Nutritional analysis per serving: 125 calories, 4.6g protein, 0.8g total fat, 0.3g saturated fat, 24.1g carbohydrate, 1.2mg cholesterol, 134.2mg sodium.
