Lemon Yogurt Tea Cakes
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 92.8
- Total Fat: 1.7 g
- Cholesterol: 0.2 mg
- Sodium: 148.0 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 0.8 g
- Protein: 2.0 g
View full nutritional breakdown of Lemon Yogurt Tea Cakes calories by ingredient
Introduction
Very lemony, light and moist. Very lemony, light and moist.Number of Servings: 24
Ingredients
-
2 Lemons – grate peel and squeeze 2 TB lemon juice
1 cup Whole Wheat Flour
1-1/4 cup all-purpose flour
1 cup Granulated Sugar
¾ tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
½ cup light margarine
1 cup Non-Fat Plain Yogurt
¼ cup Egg substitute
1 tsp lemon extract
Directions
Spray baking pans with non-stick spray. One batch makes approx. six 3" x 5" loaves, ten 4 x 2 1/4" loaf pans or 24-3" muffins though it may be a bit less. I based my serving size on the muffins (24).
Mix together the dry ingredients in a large bowl.
Cut margarine into dry ingredients until it resembles coarse crumbs.
Add the remaining ingredients to the dry mixture and stir until just blended.
Bake approximately 18-20 minutes for the smallest loaves or muffins, about 20-25 minutes for the larger loaves.
Remove from pans immediately.
Number of Servings: 24
Recipe submitted by SparkPeople user LYNNMA28.
Mix together the dry ingredients in a large bowl.
Cut margarine into dry ingredients until it resembles coarse crumbs.
Add the remaining ingredients to the dry mixture and stir until just blended.
Bake approximately 18-20 minutes for the smallest loaves or muffins, about 20-25 minutes for the larger loaves.
Remove from pans immediately.
Number of Servings: 24
Recipe submitted by SparkPeople user LYNNMA28.