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Raspberry Lemon Loaf
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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 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).
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |