Splenda Lemon Meringue Loaf

"The Splenda adds a sweetness and lower calories to this tantalizing sweet and tangy bread. The creamy texture comes from the yogurt. Give it a try, you'll love it! Makes 2 small loaves."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
45mins
Ingredients:
14
Yields:
2 loaves
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ingredients

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directions

  • Prep all your ingredients before hand, this will help to make sure things move quickly and to be sure you have all the ingredients.
  • In a large bowl combine the pastry flour, all-purpose flour, splenda, baking powder, salt and grated lemon rind.
  • Using a whisk mix all the dry ingredients till well blended.
  • In a separate bowl combine the oil, eggs, lemon juice, yogurt and milk. Mix the ingredients together with a wire whisk till well blended.
  • Add the dry mixture to the wet mixture and fold together with a rubber spatula, just till combined.
  • Pour batter into 2 greased loaf pans ( 8 x 41/2 ).
  • Bake in a 350F oven for 30 -35 minutes or until a skewer inserted into the center comes out clean.
  • Remove from oven and allow to cool in the pans for 10 minutes before removing.
  • Cool on a wire rack.
  • FOR GLAZE:

  • Combine the 1/4 cup of sugar, lemon juice and rind in a saucepan.
  • Bring to a boil and cook for 2 minutes.
  • Remove from saucepan and brush on top of the loaves.

Questions & Replies

  1. Do I whip up the egg whites to make a cup or not whipped?
     
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Reviews

  1. Interesting, but a nice flavorful dinner. I used lemon yogurt, and the glaze was fantastic. DS has a new favorite I think. I also used regular milk. Made for PRMR Tag.
     
  2. Very good and open to adaptations. I tagged this recipe to used up some ingredients I had on hand; so I used semolia flour plus the regular flour - forgot the milk and used vanilla yogurt (activia non-fat) and skipped the glaze. I used one regular bread pan and 2 individiual size pans - I think this will freeze wonderfully! Thanks for sharing!
     
  3. This really does taste like lemon pie! The texture is more cake-like than bread. (that is from using pastry flour). I skipped the glaze and don't think it was missed. Nice tangy flavor.
     
  4. oh so good. I used lemon meringue 0 fat yogurt and subbed apple sauce for the oil to lower fat even further. it didnt' rise as much as i wanted, confirming my suspicion that the baking powder needs replacing but was still delicious!!! its a keeper
     
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Tweaks

  1. oh so good. I used lemon meringue 0 fat yogurt and subbed apple sauce for the oil to lower fat even further. it didnt' rise as much as i wanted, confirming my suspicion that the baking powder needs replacing but was still delicious!!! its a keeper
     

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