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Fruit and Yogurt Loaf




Source of Recipe


Sainbury's


List of Ingredients




250g self raising flour
250g pack Go Fruity - Mango mix
100g unrefined soft light brown sugar
zest and juice of 1 lemon
300g can breakfast apricots
2 medium eggs, beaten
½ x 500ml tub Be Good To Yourself Greek style yogurt
4 x 15ml spoons rapeseed oil
2 x 15ml spoons apricot jam
Serve with:
Fresh n' ready Melon, pinapple and strawberry salad
150ml carton low fat yogurt


Recipe



Preheat the oven to 170°C, 325°F, Gas Mark 3.

Grease and line a 1kg loaf tin, 22 x 11 x 6cm.

Mix together the flour, dried fruit, sugar and lemon zest.

Empty the can of breakfast apricots into a food processor or blender and process until smooth. Combine the apricot puree with the eggs, lemon juice, yogurt and oil, then fold gently into the flour mixture.

Spoon the mixture into the prepared loaf tin and cook for 1 hour. After 20 minutes of cooking, reduce the heat to 150°C, 300°F, Gas Mark 2 then continue to cook. Cover the loaf tin with greaseproof paper for the last 20 minutes.

Remove from the oven and leave in the loaf tin until nearly cold, then turn out on to a cooling rack.

Place the apricot jam in a small saucepan and warm through until dissolved. Bring to the boil then brush over the surface of the cake.


Nutrition Info (per serving)
331 calories
8g fat