LEMON YOGURT BREAD
Makes 10 Servings
1 Serving = 2 PointsPlus®
1 ½ cups white whole wheat flour
2 tsp baking powder
1/4 tsp fine salt
¾ cup Splenda granulated
Finely grated zest of 1lemon
½ cup plain fat-free Greek yogurt
¼ cup fat-free milk
¼ cup unsweetened applesauce
½ tsp vanilla
2 large egg whites
1 large egg
Preheat oven to 350°. Spray a loaf pan with baking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt.
In another medium bowl, put the Splenda and lemon zest and rub it together with your fingers or a spoon.
Add the yogurt, milk, applesauce, vanilla, egg whites and egg. Whisk vigorously until well blended.
Add the flour mixture to the egg mixture and fold together until just incorporated.
Transfer to the loaf pan. Bake @45 minutes or until a wooden toothpick (or cake tester) inserted into the center comes out clean.
Cool on a rack in the pan for 5 minutes and then on the rack out of the pan to cool to room temperature.
MY SPIN: I think if I make this again I would add a little of the juice from the lemon to make it a little moister and 'lemonier'.
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. ***