* Exported from MasterCook * Lemon Bread Recipe By :Mexican So Fat, Low Fat, No Fat by Betty Rohde
Serving Size : 8 Preparation Time :0:00
Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method
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4 tablespoons low-fat light margarine -- softened
2/3 cup sugar -- plus
1/3 cup sugar
1 large egg white
1/4 cup egg substitute
1 tablespoon grated lemon rind
1/4 teaspoon lemon extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
8 ounces fat-free lemon yogurt
1/2 cup lemon juice -- for toppingPreheat the oven to 350F. Spray a 9- x 5- x 3-inch loaf pan with vegetable
oil cooking spray. In a large bowl, cream the margarine with an electric mixer until light.
Gradually add 2/3 cup of sugar, continuing to cream until the mixture is
fluffy. Add the egg white and egg substitute, lemon rind and lemon extract;
continue beating until well blended. In another bowl, combine the flour, baking powder and baking soda. Beat
the flour mixture alternately with the yogurt into the creamed mixture,
beginning and ending with flour. Pour the batter into the prepared loaf pan. Bake for about 55 minutes or
until a toothpick inserted near the center comes out clean. Remove the pan from the oven and place it on a wire rack. Mix the remaining 1/2 cup of sugar and the 1/2 cup of lemon juice in a
small saucepan. Bring to a boil and cook for about 1 minute. Remove from
the heat. Punch holes in the top of the lemon bread in several places with a large
fork or skewer. Pour the lemon sauce over the bread and allow it to cool in
the pan for another 10 minutes. Remove from the pan to the rack until
completely cooled. From Mexican So Fat, Low Fat, No Fat by Betty Rohde;
1998; ISBN 0-684-83525-8 MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 6 March, 2001.
Year 4 Volume 03 Number 06
<http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 1g Total Fat; (4% calories from fat); 5g
Protein; 54g Carbohydrate; trace Cholesterol; 224mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1 1/2 Other Carbohydrates
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