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Blueberry Quick Bread

Source of Recipe

unknown


List of Ingredients

1 3/4 cups flour
1/3 cup sugar
1/3 cup Splenda
1 tablespoon sugar
2 teaspoons baking powder
2 teaspoons freshly grated lemon peel
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries -- fresh or unthawed frozen
8 ounces nonfat lemon yogurt
1 egg
2 tablespoons light margarine -- melted



Recipe

Heat oven to 375º. Coat loaf pan with non-stick spray.

In a large bowl, mix flour, 1/3 cup sugar, 1/3 cup Splenda, baking powder, lemon peel, baking soda and salt. Stir in blueberries.

In a medium bowl, whisk yogurt, egg and butter. Add to flour mixture; stir until moistened (batter is thick). Spoon into prepared pan; sprinkle with remaining 1 Tbsp. sugar.

Bake 50 minutes or until browned and a wooden pick inserted in center comes out clean. Cool 5 minutes, invert on a wire rack, turn upside down and cool completely. (Or bake in paper lined muffin tins for 20 - 30 minutes.)

16 servings

Per Serving: 100 Calories; 1g Fat (10.5% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 198mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.