From Eat Yourself Skinny
2 cups flour
2/3 cup plus 1 TBS sugar, divided
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup fat-free lemon yogurt
2 large eggs, lightly beaten
4 TBS unsalted butter, melted and slightly cooled
Grated zest of one lemon
1 tsp. vanilla extract
1/4 tsp. lemon extract
2 cups raspberries (frozen or fresh)
1. Preheat the oven to 350℉. Generously spray your loaf pan with
cooking spray and set aside.
2. In a large bowl, combine flour, 2/3 cup
sugar, baking powder, baking soda, and salt.
3. In a medium bowl, combine
yogurt, eggs, melted butter, lemon zest, vanilla extract, and lemon
extract. Stir together to thoroughly combine. Pour yogurt mixture into
flour mixture, and stir to combine. Don't over-mix or the bread will be
tough. I didn't even use my mixer for this recipe - just a spoon!
4. In a
separate bowl, toss raspberries with the reserved 1 tablespoon of sugar.
Gently fold raspberries into the batter. Scrape batter evenly into the
loaf pan, and bake for 60-65 minutes, or until the top springs back when
you gently touch it.