Raspberry Lemon Loaf
This lemon bread studded with raspberries is so delicious you won't believe it's low fat!
Foto: RecipeGirl
Ingredients
- 1¾ cups all-purpose flour
- ½ cup granulated white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup low-fat lemon yogurt
- ¼ cup vegetable or canola oil
- 1 large egg
- 2 large egg whites
- 1 teaspoon finely grated lemon zest
- 1 cup fresh raspberries ((or frozen))
Steps
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Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with non-stick spray and set aside.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
-
In a medium bowl, whisk together the yogurt, oil, egg, egg whites, and lemon zest. Add the wet ingredients to the flour mixture and stir just until moistened. Gently stir in the raspberries.
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Pour the batter into the prepared pan and bake for 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool the loaf in the pan for 10 minutes. Then remove it from the pan to a wire rack, and let it cool completely before slicing.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (27% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all-purpose flour | 1.75 cups | - | - |
| granulated white sugar | 0.5 cup | - | - |
| baking powder | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| baking soda | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| salt | 0.5 teaspoon | - | - |
| low-fat lemon yogurt | 1 cup | Rp 15.000/200g | Rp 17.775 |
| vegetable or canola oil | 0.25 cup | - | - |
| egg | 1 large | - | - |
| egg whites | 2 large | - | - |
| finely grated lemon zest | 1 teaspoon | - | - |
| fresh raspberries | 1 cup | - | - |
*Estimated market prices, may vary by region
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