About Me

My photo
Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Saturday, February 2, 2013

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
Posted by at

1 comment:

  1. AnonymousFebruary 9, 2013 at 11:49 AM

    this was very good...even my son liked it and he is very fussy

    ReplyDelete

Subscribe to: Post Comments (Atom)