Lemon Berry Bread

Oh the weather outside is frightful......   Yup....it snowed in TN today. Alot! That meant it was a good day to have the oven going with this yummy little bread baking. I love the combination of lemon and blueberries.....and I hope you do too!

LEMON BERRY BREAD

Makes 12 Servings

1 Serving = 4 PointsPlus™

1/3 cup light butter, melted
1 cup Splenda granulated
3 TBSP lemon juice
1/2 cup fat-free egg substitute
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup fat-free milk
2 TBSP lemon zest
1/2 cup chopped walnuts
1 cup blueberries

Preheat oven to 350º. Spray an 8 x 4-inch loaf pan; set aside.

In a mixing bowl, beat together the melted butter, Splenda, lemon juice and egg substitute.

In another mixing bowl, whisk together the flour, baking powder and salt. Stir into the egg mixture alternately with the milk.

Fold in the lemon zest, nuts and blueberries.

Pour into the prepared loaf pan.

 

 

Bake for 60 – 70 minutes or until a wooden toothpick inserted into the center comes out clean.  Cool for 10 minutes in the pan and then turn out onto a cooling rack.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan