Raspberry-Lemon Loaf

"A nice low-fat version - 170 cal., 5.5 grams fat, sugar 8.91, carbs 26.4 grams per 1/12 of the loaf."
 
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Ready In:
1hr 5mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees F. spray a 9x5 inch loaf pan with non-stick spray and set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
  • In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries.
  • Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.

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Reviews

  1. What a delicious flavor combo. I used Splenda for the sugar and made the lemon yogurt with the juice of 1 Meyer lemon and a cup of fat free plain yogurt. My texture is leaning toward rge heavy side bur that could very well be my own doing as I used 2 whole eggs in stead of i egg and two egg whites because I wouldn't have had a use for the remaining 2 yolks. This would be excellent with blueberries also. Thank you Nancy for another yummy recipe. :D
     
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