DESCRIPTION OF LEMON BERRY YOGURT LOAF
Indulge in the refreshing flavours of our Lemon Berry Yogurt Loaf, where zesty lemon meets the sweet burst of raspberries in a moist, fluffy bread. Made with fat-free lemon yoghurt and lightened by using Splenda and unsalted light butter, this bread offers a guilt-free treat to enjoy with your morning coffee or as a light dessert. Its vibrant flavours are sure to brighten your day and provide a delicious twist to traditional breads.
RECIPE CATEGORY
- Breakfast, Dessert
SERVING SIZE
- 10 servings
CUISINE
- American
PREPARATION/TECHNIQUES
- Bake
OCCASION/HOLIDAY
- Spring, Summer, Tea Party, Mother’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Low Fat, Low Sodium
DISH TYPE
- Bread
INGREDIENTS FOR LEMON BERRY YOGURT LOAF
- 2 cups all-purpose flour
- 2/3 cup + 1 Tbsp sugar, divided
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup fat-free lemon yoghurt
- 2 large eggs, lightly beaten
- 4 Tbsp unsalted light butter, melted and slightly cooled
- Grated zest of 1 lemon
- 1 tsp vanilla extract
- 2 cups fresh raspberries
FULL NUTRITIONAL INFORMATION
- Calories: Approx. 180 per serving
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 42mg
- Sodium: 200mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 10g
- Protein: 5g
PREPARATION FOR LEMON BERRY YOGURT LOAF
- Preheat Oven: Set the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, 2/3 cup sugar, baking powder, baking soda, salt, and lemon zest.
- Combine Wet Ingredients: In another bowl, mix the melted butter, eggs, lemon yoghurt, and vanilla extract until smooth.
- Combine Mixtures: Add the wet ingredients to the dry ingredients, stirring just until moistened.
- Add Raspberries: Gently fold in the raspberries to avoid crushing them.
- Pour and Sprinkle: Pour the batter into the prepared loaf pan. Sprinkle the remaining 1 tablespoon of sugar over the top.
- Bake: Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
PREP TIME
- 15 minutes
COOKING TIME
- 60 minutes
TIPS FOR LEMON BERRY YOGURT LOAF
- Dust with powdered sugar or drizzle with a simple lemon glaze for an extra touch of sweetness.
- To ensure even baking, position the oven rack in the centre.
VARIATIONS
- Blueberry Lemon Yogurt Loaf: Substitute raspberries with blueberries for a different berry flavour.
- Gluten-Free Version: Use gluten-free all-purpose flour suitable for baking.
PREPPING AND STORAGE GUIDE FOR LEMON BERRY YOGURT LOAF
- Store the lemon berry yoghurt loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- For longer storage, slice and freeze the loaf, wrapped tightly in plastic wrap, for up to 2 months. Thaw at room temperature or toast slices for a quick treat.
This Lemon Berry Yogurt Loaf combines the tangy zest of lemon with the sweetness of fresh berries in a light, airy bread that is perfect for any occasion.