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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Was looking for low fat food one day, true! While flipping through magazines too, This one seemed just the one! Hope you make it and have fun! Ingredients:
1/2 cup butter (i can't believe it's not butter, flora, any healthy dairy spread will do) |
3/4 cup firmly packed brown sugar |
2 eggs |
1 1/4 cups wholemeal self-rising flour |
1/2 cup low-fat plain yogurt (can substitute for any berry) |
100 g frozen raspberries (can substitute) or 100 g fresh raspberries (can substitute) |
80 g light cream cheese |
1/3 cup icing sugar |
1 teaspoon lemon juice (fresh or store bought) |
Directions:
1. Preheat oven to 180 degrees and grease a non-stick loaf pan; Use any method to grease; oil spray etc; line base AND sides with baking paper.
2. Note: Make sure to leave extra so it will be easy to get out when fully baked.
3. Beat together butter/dairy spread and sugar until light and fluffy; add eggs, beating until combined.
4. In bowl, transfer mixture above and stir in flour, yogurt and raspberries; pour mixture into loaf-pan.
5. Bake uncovered for about 1 hour (maybe a little over by 5- 10 minutes).
6. Remove and turn onto wire rack.
7. Whisk together softened cream cheese, sugar and lemon juice until smooth.
8. Spread frosting/Icing on top and- enjoy!
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