Lemon Raspberry Loaf

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp
• 1 cup low-fat lemon yogurt
• 1/4 cup vegetable oil
• 1 egg
• 2 egg whites
• 1 tsp grated lemon zest
• 1 cup fresh or frozen raspberries

Directions:

Prep Time: 15 min Total Time: 1 hr 15 min  Yield: 12

1. Preheat oven to 350, spray a 9x5 inch loaf pan with non-stick spray and set aside.
2. In a large bowl, combine flour, sugar, baking powder and soda and salt. Set aside.
3. In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest.  Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries.
4. Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.

Approx. Calories 165 per serving