Printable | Taste of Home

Raspberry Lemon Loaf

1-3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 egg whites
1 cup reduced-fat lemon yogurt
1/4 cup canola oil
2 teaspoons grated lemon peel
1 cup fresh raspberries

In a large bowl, combine the dry ingredients. In another bowl, whisk

Printed from tasteofhome.com Oct 7, 2008

-----------------------Fold------------------------

Raspberry Lemon Loaf cont.

together the egg, egg whites, yogurt, oil and lemon peel. Add to the
dry ingredients just until moistened. Fold in the raspberries.
Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake
at 350° for 60-65 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan
to a wire rack to cool completely.

Yield: 1 loaf (12 slices).