Low-fat raspberry lemon loaf uses fresh or frozen raspberries so you can enjoy it year-round. Serve as a dessert with raspberry sauce or spread slices with butter for breakfast.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
- 1-3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low-fat, lemon-flavored yogurt
- 1/4 cup vegetable oil
- 1 egg
- 2 egg whites
- 1 teaspoon grated lemon zest
- 1 cup fresh or frozen raspberries
Preparation:
Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with non-stick spray and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.
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.
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.
Yield: 1 loaf, 12 slices
Recipe Source: Crazy Plates by Janet and Greta Podleski (Perigee)
Reprinted with permission.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.
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.
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.
Yield: 1 loaf, 12 slices
Recipe Source: Crazy Plates by Janet and Greta Podleski (Perigee)
Reprinted with permission.
