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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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My dearest friend, Carol, was the inspiration behind this recipe. There was a recipe published in this month's issue of Light & Tasty. It gave me some ideas and this bread was the end result. It is perfect as the base for fresh strawberry shortcake. Hope you enjoy! Ingredients:
1 3/4 cups all-purpose flour |
1/4 cup sugar |
1/4 cup splenda sugar substitute |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 egg |
2 egg whites |
1 (6 ounce) carton sugar-free lemon yogurt, sweetened with splenda |
1/4 cup skim milk |
1/4 cup canola oil |
2 teaspoon lemons, rind of, grated |
1 -1 1/2 cup strawberry, chopped very coarse |
Directions:
1. Preheat oven to 350°F.
2. Spray a non-stick loaf pan with cooking spray and set aside.
3. In a large mixing bowl, combine flour, sugar, Splenda, baking powder, baking soda and salt.
4. In separate bowl, whisk the egg, egg whites, yogurt, oil, milk and lemon peel.
5. Add to dry ingredients and mix until moistened.
6. Fold in chopped strawberries.
7. Pour into prepared pan and bake for 45 minutes or until toothpick inserted off center comes out clean.
8. Cool for 10 minutes before removing from pan.
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