Marra's Low Fat Sugar Lemon Loaf
Recipe: #18064
March 15, 2015
Categories: Breads, Lemon, Oven Bake, Low Fat, Vegetarian, Sugar Substitute, Quick Breads, Flour, Kosher Dairy, more
"Inspired by Boomette's Lemon Loaf I developed this for my diet using it as a guide. Moist, and delicious without sacrificing flavor it is almost guilt free. I like to add a touch of almond extract, not enough to make a big taste difference but give it a little warm lift"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (111.6 g)
- Calories 196.1
- Total Fat - 6.9 g
- Saturated Fat - 4.1 g
- Cholesterol - 27 mg
- Sodium - 273.2 mg
- Total Carbohydrate - 30.9 g
- Dietary Fiber - 2.2 g
- Sugars - 9.2 g
- Protein - 4.5 g
- Calcium - 85.1 mg
- Iron - 0.7 mg
- Vitamin C - 28.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Beat butter in a big bowl with sugar, Splenda and apple sauce and 1/4 cup egg substitute.
Step 2
Add the rest of egg substitute (or second egg) and beat. Add the milk.
Step 3
In another bowl, mix flour, baking powder, salt and lemon peel as well as almond extract if using. . Pour into egg mixture. Mix only to wet.
Step 4
With a spoon, pour in a greased loaf pan of 8 x 4 inch.
Step 5
Cook in the oven at 350°F for 45 minutes to 1 hour until the loaf is cooked. Remove from oven and put on glaze.
GLAZE
Step 6
Put lemon juice and Splenda in a small saucepan. Heat and stir to dissolve sugar. Spoon over warm loaf.
Step 7
Let cool in the pan for 10 minutes. Remove from the pan, cool and wrap.
Tips
No special items needed.
0 Reviews
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