Friday, July 13, 2012

Lovely Lemon Blueberry Breakfast Bread



Lovely Light Lemon Blueberry Breakfast Bread...
From The Ultimate Volumetrics Diet

(Don't let the number of ingredients scare you off...double the batch and make 5 mini loaves so you can share...or put in the freezer for later)

1 C all-purpose flour
1 C white whole-wheat flour (or just use 2 C of either)
2 t baking powder
1/2 t salt
3/4 C sugar
1/4 C egg substitute (or one egg)
2 T butter, melted
1 6 oz carton light lemon yogurt
1/2 C buttermilk
1 T lemon juice
1 t grated lemon peel(optional, but I used it)
1 t lemon or vanilla extract
2 C fresh or frozen blueberries(if you use frozen, don't let them thaw)

Heat oven to 375; Spray 9x5 loaf pan with cooking spray (or double recipe and use 5 mini loaf pans)
Stir together flours, bp and salt in large bowl.
Whisk together sugar, egg stuff, butter, yogurt, buttermilk, lemon juice, peel, extract; Lightly mix with dry ingredients then gently fold in blueberries.
Pour into pan/pans and bake. The large loaf will probably take 55 minutes (or a little longer if your blueberries are frozen); small loaves take 40-45 minutes.
I glazed with a bit of powdered sugar/lemon juice while still hot.
1 slice (3/4 inch of large loaf) = 170 cal; CD 1.9; carb 33 g; fat 3 g; protein 4 g; fiber 2 g


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