Raspberry loaves

4 loaves

Ingredients

Quantity Ingredient
2 cups Flour
1 tablespoon Baking powder
1 teaspoon Baking soda
¼ teaspoon Salt
⅛ teaspoon Cinnamon
1 cup Light brown sugar
¼ cup Canola oil
½ cup Lowfat buttermilk
4 tablespoons Lowfat blend
1 each Egg
2 eaches Egg whites
2 eaches Lemon zest, minced
2 pints Raspberries
1 cup Confectioners sugar
¼ cup Fresh lemon juice

Directions

Preheat the oven to 325. Spray or wipe four 5¾ X 3 X 2 inch loaf pans with vegetable oil and dust lightly with flour. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. In another medium bowl, combine the sugar and the oil, breaking up any lumps. In a blender, process the buttermilk and low fat blend until smooth. Add the buttermilk mixture to the sugar mixture, and stir to combine.; stir inn the egg, egg whites, and half the lenon zest. Gradually add in the dry mixture; stirring until just combined. Gently fold in the raspberries, being careful not to break them up. Pour into the prepared pans and smooth the tops. Bake for 50 minutes, or until the tops are Place the pans on a wire rack and cool for 20 minutes. Run a thin knife around the edges to free the loaves.

Cool the loaves on wire racks. In a small bowl, place the confectioners' sugar, lemon juice, and remaining lemon zest. Blend and drizzle the glaze over the tops of the loaves.

Per slice: 76 calories, 13g carb., 1g protein, 12mg chol., 2g/25% fat.

Source: Great Good Food by Julee Rosso Posted by Carolyn Shaw racks.

Submitted By CAROLYN SHAW On 09-29-94

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