1 c  All-purpose flour (PLUS 2

           -TBL)
    1/8 ts Salt

      1    Pkt fast-rising active dry

           -yeast
      2 tb Warm water (see yeast

           -package for temperature)
      3 tb Granulated sugar, divided

      2    Eggs

      8 ts Reduced-calorie margarine

    1/2 ts Each grated orange peel and

           -brandy extract
      3 oz Mixed dried fruit, coarsely

           -chopped
  Sift together flour and salt onto sheet of wax paper; set aside.  In small
  bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve.
  Let stand until foamy, about 5 minutes.  In mixing bowl, using electric
  mixer at medium speed, beat eggs with remaining sugar until frothy; add
  margarine and beat until well combined.  Continue to beat while adding
  orange peel and brandy extract.  Add yeast mixture, then gradually beat in
  sifted flour; beat at high speed for 5 minutes.  Add dried fruit, beating
  until thoroughly combined.  Cover bowl with clean damp towel or plastic
  wrap and let stand in warm draft-free area until dough is doubled in
  volume, about 30 minutes.
  Preheat oven to 400F.  Spray 3-cup fluted mold with nonstick cooking spray.
  Punch dough down, then turn into prepared mold; bake in middle of center
  oven rack for 10 minutes.  Reduce oven temperature to 325 F and bake until
  top is browned and cake begins to pull away from mold, about 30 minutes
  longer (cover with foil if Panettone is browning too quickly). Unmold onto
  wire rack and let cool.
  Makes 4 servings.
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.