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Scrumptious Blueberry-Lemon Bread

This moist bread from Karen Strzelecki of Arlington, Texas is great for breakfast or as a snack. Karen writes, “It's so good that my family doesn't even know they're eating a low-fat bread.”

12 ServingsPrep: 20 min. Bake: 1 hour + cooling

Ingredients

1-1/3 cups all-purpose flour
2/3 cup whole wheat flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 egg white
1/2 cup unsweetened applesauce
1/2 cup fat-free milk
3 tablespoons butter, melted
1 cup fresh or frozen blueberries
2 teaspoons grated lemon peel
GLAZE:
1/3 cup confectioners' sugar
2 tablespoons lemon juice

Directions

In a large bowl, combine the flours, sugar, baking powder and salt.
In a small bowl, beat the egg, egg white, applesauce, milk and
butter. Stir into dry ingredients just until moistened. Fold in
blueberries and lemon peel.
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

2 of 2

Scrumptious Blueberry-Lemon Bread (continued)

Directions (continued)

center comes out clean.
Combine the glaze ingredients; pour over warm loaf. Cool for 10
minutes before removing from pan to a wire rack to cool completely.
Yield: 1 loaf (12 slices).

Nutrition Facts: 1 slice equals 180 calories, 4 g fat (2 g saturated fat), 27 mg cholesterol, 210 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.