Lemon Yoghurt Bread

QUICK FACTS

  PREPARATION TIME
5 min (for 12 serves)

 
  COOKING TIME
50 min (for 12 serves)
 

SUMMARY

 

Using Splenda Blend in this recipe lowers the calorie and sugar content of this delicious bread.  The texture of this bread is like a pound cake, you can enjoy this with a cup of coffee for breakfast or even as a dessert, just add a scoop of lowfat vanilla ice cream on top of each slice and serve!

INGREDIENTS

0 g
  baking powder
0 g
  baking soda
0.08 teaspoon (1 g)
  salt
0.08 lime (2 g)
  lemon juice
0.17 egg (7 g)
  egg
15 g
  Splenda Blend
1.17 tablespoon (21 g)
  canola oil
0.25 Cup (31 g)
  flour, all purpose
0.21 tub (42 g)
  yoghurt, lemon flavour
 

METHOD

1.  Pre-heat oven to 350 degrees F or 177 degrees C.

2.  Sift the dry ingredients in a separate bowl.

3.  Lightly beat the eggs in a large bowl.

4.  Add oil and sugar; mix well. Add yogurt and lemon juice and add dry ingredients - mix well.

5.  Pour into two well-greased loaf pans.

6.  Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean. 

7.  Cool for 10 minutes before removing from pan to a wire rack. 

  NUTRITIONAL PANEL
Per Serve
Energy:
737.5 kJ  (176.3 kcal)
Protein:
3.0 g
Total Fat:
11.2 g
-Saturated:
1.0 g
-Mono-Unsaturated:
6.4 g
-Poly-Unsaturated:
3.0 g
Total Carbs:
15.7 g
-Complex Carbs:
0.1 g
-Sugar:
3.7 g
Fibre:
0.0 g
Water:
19.5 mL
Alcohol:
0.0 g
Cholesterol:
16.6 mg
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