Low Fat Bisquick Chocolate Chip Bread |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is a decadent treat that not only tastes amazing but won't be detrimental to your diet. Additionally, it contains relatively little sugar. I have enjoyed it, as has my less health-conscious family, and I hope you will too. I have successfully substituted Splenda for sugar, which will further lower the calorie and sugar-gram count. Ingredients:
2 1/4 cups bisquick reduced-fat baking mix |
1 (1 1/2 ounce) package jell-o sugar-free instant chocolate pudding mix |
2/3 cup nonfat dry milk powder |
1/4 cup sugar |
2 tablespoons mini chocolate chips |
1/4 cup chopped walnuts |
2 large eggs, slightly beaten |
3/4 cup non-fat vanilla yogurt |
1/2 cup cold water |
2 teaspoons canola oil |
1 teaspoon pure vanilla extract |
Directions:
1. Pre-heat oven to 375 degrees F.
2. Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray.
3. In a large bowl, combine baking mix, dry pudding mix, dry milk powder, sugar substitute, chocolate chips and walnuts.
4. In a small bowl, combine eggs, yogurt, water, oil, and vanilla extract. Add the liquid mixture to the dry mixture. Mix gently just to combine.
5. Evenly spread batter into prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack.
6. Cut into 12 slices, serve, and enjoy.
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