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Lemon Blueberry Bread

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From the Sensational Splenda Recipes cookbook


Lemon Blueberry Bread

2/3 c. 1% milk

1 large egg

1 tsp. vanilla

4 tbsp. margarine, melted

6 oz. low-fat lemon yogurt (do not use fat free)

Grated zest of 1 lemon

1 c. Splenda Granular

2 c. all purpose flour

2 tsp. baking powder

½ tsp. baking soda

1 c. fresh blueberries (frozen blueberries will color the dough)

1 tsp. granulated sugar

Preheat oven to 350 degrees F. Coat a 9x5 loaf pan with nonstick cooking spray. In a medium bowl, whisk together milk, egg, vanilla, margarine, yogurt, zest, and Splenda. Set aside. In a large bowl, combine flour, baking powder, baking soda, and blueberries. Stir; make a well in the center and pour in wet ingredients. Mix gently with a spoon until batter is just smooth. Spoon batter into prepared pan. Smooth top and sprinkle with sugar. Bake for 45 minutes or until toothpick or cake tester inserted into center comes out clean. Cool on rack 10-15 minutes and then remove from pan.

12 servings

Calories 150

Carb 23 grams

Protein 4 grams

Fat 4.5 grams (1 saturated)

Fiber 1 gram

Sodium 190 milligrams

WW points – 3 points



Do not give up, the beginning is always the hardest. ~ unknown


RESTART 8/25/2012


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This sounds awesome...I will be making it next week! Thanks for sharing!


SW- 177

CW- 143 *
Lifetime Member - 8/13/08 - GETTING BACK THERE

"Adding calories to a bad day will not make it any better!!"

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