Splenda Lemon Meringue Loaf |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The Splenda adds a sweetness and lower calories to this tantalizing sweet and tangy bread. The creamy texture comes from the yogurt. Give it a try, you'll love it! Makes 2 small loaves. Ingredients:
1 1/2 cups pastry flour |
1 1/2 cups all-purpose flour |
1 cup splenda sugar substitute |
4 teaspoons baking powder |
1 teaspoon salt |
1 tablespoon gated lemon rind |
1/2 cup canola oil |
1 cup egg white |
3 tablespoons lemon juice |
1 1/4 cups nonfat yogurt (lemon or vanilla or mix the two) |
1/2 cup nonfat milk |
1/4 cup sugar |
1/4 cup lemon juice (or to taste) |
finely grated lemon zest (to taste) |
Directions:
1. Prep all your ingredients before hand, this will help to make sure things move quickly and to be sure you have all the ingredients.
2. In a large bowl combine the pastry flour, all-purpose flour, splenda, baking powder, salt and grated lemon rind.
3. Using a whisk mix all the dry ingredients till well blended.
4. In a separate bowl combine the oil, eggs, lemon juice, yogurt and milk. Mix the ingredients together with a wire whisk till well blended.
5. Add the dry mixture to the wet mixture and fold together with a rubber spatula, just till combined.
6. Pour batter into 2 greased loaf pans ( 8 x 41/2 ).
7. Bake in a 350F oven for 30 -35 minutes or until a skewer inserted into the center comes out clean.
8. Remove from oven and allow to cool in the pans for 10 minutes before removing.
9. Cool on a wire rack.
10. FOR GLAZE:.
11. Combine the 1/4 cup of sugar, lemon juice and rind in a saucepan.
12. Bring to a boil and cook for 2 minutes.
13. Remove from saucepan and brush on top of the loaves.
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