Raspberry Lemon Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 3/4 cup all purpose flour1/2 cup sugar1 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 egg2 egg whites1 cup reduced fat lemon yogurt1/4 cup canola oil2 tsp grated lemon peel1 cup fresh raspberries (I've also used frozen - fold into batter in their frozen state)
In large bowl combine dry ingredients. In another bowl whisk egg, egg whites, yogurt, oil and lemon peel. Add to the dry ingredients until just moistened. Fold in raspberries.
Transfer to an 8x4x3 inch loaf pan coated with non-stick cooking spray. Bake in pre-heated 350 degrees F for 60-65 minutes or until toothpick in centre comes out clean. Cool for 10 minutes in pan before turning out onto wire rack to cool completely.
Makes 1 loaf, should serve 12 but the slices are modest.
Number of Servings: 12
Recipe submitted by SparkPeople user ANGRYCAKE.
Transfer to an 8x4x3 inch loaf pan coated with non-stick cooking spray. Bake in pre-heated 350 degrees F for 60-65 minutes or until toothpick in centre comes out clean. Cool for 10 minutes in pan before turning out onto wire rack to cool completely.
Makes 1 loaf, should serve 12 but the slices are modest.
Number of Servings: 12
Recipe submitted by SparkPeople user ANGRYCAKE.
Nutritional Info Amount Per Serving
- Calories: 162.1
- Total Fat: 5.2 g
- Cholesterol: 17.7 mg
- Sodium: 214.8 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 1.2 g
- Protein: 3.7 g
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