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BRUNCH QUICK BREADS:
Raspberry Lemon Loaf
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Lemon-
Raspberry Loaf |
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This will
brighten your day...
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1¾
cups |
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flour |
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½
cup |
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granulated sugar |
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2
tsp |
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baking powder |
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1
tsp |
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baking soda |
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½
tsp |
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salt |
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1
cup |
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low-fat, lemon- flavored yogurt |
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¼
cup |
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vegetable oil |
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1
large |
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egg |
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2
large |
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egg
whites |
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1
tsp |
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grated lemon zest |
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1
cup |
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fresh raspberries (or frozen) |
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1 |
Preheat oven
to 350°F. Spray a 9x5-inch loaf pan with
non-stick spray and set aside. |
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2 |
In a large
bowl, combine flour, sugar, baking powder,
baking soda and salt. Set aside. |
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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. |
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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.
*Note: 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. |
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Servings: 12 |
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Yield: 1 loaf |
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Nutrition Facts |
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Amount Per
Serving |
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Calories |
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169.75 |
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Calories
From Fat (28%) |
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48.37 |
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% Daily
Value |
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Total Fat
5.45g |
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8% |
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Saturated
Fat 0.63g |
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3% |
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Cholesterol
18.55mg |
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6% |
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Sodium
311.04mg |
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13% |
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Potassium
91.73mg |
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3% |
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Carbohydrates
26.39g |
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9% |
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Dietary
Fiber 1.18g |
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5% |
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Sugar 8.91g |
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Sugar
Alcohols 0.00g |
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Net
Carbohydrates
25.21g |
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Protein
4.07g |
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8% |
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WW
POINTS: 3.5
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Recipe Source |
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Crazy Plates |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "I couldn't believe this was low fat.
It was so moist (must have been the yogurt?), and everyone loved it."
-San Diego, CA
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