RASPBERRY- LEMON LOAF
www.RecipeGirl.com
1¾ cups flour
½ cup granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup low-fat, lemon- flavored yogurt
¼ cup vegetable oil
1 large egg
2 large egg whites
1 tsp grated lemon zest
1 cup fresh raspberries (or frozen)
1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with non-stick spray and set aside.
2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Set aside.
3. In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries.
4. Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.
Servings: 12
Yield: 1 loaf
Recipe Source: Crazy Plates
Cooking Tips:
*If the loaf begins to brown during baking, cover the loaf lightly with a piece of foil until finished. This will prevent it from darkening too much.
Nutrition Facts
Amount Per Serving
Calories 169.75
Calories From Fat (28%) 48.37
Total Fat 5.45g
Saturated Fat 0.63g
Cholesterol 18.55mg
Sodium 311.04mg
Potassium 91.73mg
Carbohydrates 26.39g
Dietary Fiber 1.18g
Sugar 8.91g
Sugar Alcohols 0.00g
Net Carbohydrates 25.21g
Protein 4.07g
WW POINTS: 3.5
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“I couldn’t believe this was low fat. It was so moist (must have been the yogurt?), and everyone loved it.”
-San Diego, CA
