Green Tomato Bread

Yields 2 loaves (about 20 servings)

1/2 cup canola oil
8 ounces nonfat yogurt, plain
3 large eggs
1 cup sugar
1 cup Splenda (or use all sugar)
2 cups green tomatoes, pureed, juice drained and discarded
2 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 teaspoon ground cloves

Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine oil, yogurt, eggs, sugar, Splenda and green tomatoes in a large bowl and mix well. Sift together all purpose flour, baking powder, baking soda, and spices and add to wet ingredients along with the whole wheat flour. Stir together just until combined. Divide evenly between two prepared pans and bake just until a toothpick comes clean from the center of the bread, about 45 minutes. Let cool in pans, then remove. To retain moisture, wrap in plastic wrap and store in the refrigerator. May be frozen.