Low-Fat Blueberry Yogurt Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Flour, white, 1 cup Whole Wheat Flour, 1 cup Baking Powder, 2 tsp Baking Soda, 1 tsp Salt, 1/2 tsp Nutmeg, ground, 1/2 tsp Splenda Brown Sugar Blend, 1/4 cup 2 TbspChobani 0% Plain Greek Yogurt (8 oz), 1/2 cupHorizon Organic Skim Milk, 2/3 cup Egg Beaters, original - 1/4 cupCoconut Oil, 1/4 cupBlueberries, frozen (unsweetened), 1 cup, thawed
Pre-heat oven to 350 degrees. Shift dry ingredients together (1st 5 on list). Add in wet ingredients until blended. Do not over mix. Batter will be lumpy. Fold in blueberries. Spoon into a greased loaf pan and bake for 40-50 minutes until cake tester comes out clean. Cool completely on a wire rack.
Serving Size: 1/12 of loaf
Number of Servings: 12
Recipe submitted by SparkPeople user JULWHEELER.
Serving Size: 1/12 of loaf
Number of Servings: 12
Recipe submitted by SparkPeople user JULWHEELER.
Nutritional Info Amount Per Serving
- Calories: 155.7
- Total Fat: 4.9 g
- Cholesterol: 0.3 mg
- Sodium: 304.6 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.9 g
- Protein: 4.4 g
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