Wednesday, May 2, 2007

Lemon Yogurt Bread

Prep: 15 minutes
Bake: 45 minutes + cooling
Yield: 1 loaf (12 slices)

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 egg
1 cup lemon yogurt
1/3 cup canola oil
1 tablespoon lemon juice

In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients until just moistened.

Pour into an 8in x 4in x 2 in loaf pan coated with nonstick cooking spray. Bake at 325 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for ten minutes before removing from pan to a wire rack.

Tips and Tricks
I used plain low-fat yogurt and lemon zest in place of the lemon yogurt. I also subbed whole wheat flour for half the all-purpose flour.
Make It Healthier
Use egg substitute. Use low-fat or fat-free yogurt. Omit the salt.
How Kids Can Help
Measure and stir dry ingredients. Pour batter into pan.

Nutrition Facts
1 slice equals 177 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 176 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein
Diabetic Exchanges
1 1/2 starch, 1 fat

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