April 3, 2012

Raspberry Lemon Yogurt Bread

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.

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