Blueberry Quick Bread
1 3/4 cups
Preheat oven to 375°F. Spray non stick loaf pan (8 1/2 x 4 1/2 or 9 x 5) with cooking oil spray.
In bowl, mix 2/3 cup sugar, flour, baking powder, baking soda, lemon zest and salt. Stir in blueberries. In a separate bowl beat egg, yogurt and butter and add to flour mixture. Stir until moistened - batter will be very thick.
Put into prepared loaf pan and sprinkle with 1 tablespoon sugar.
Bake 50 minutes or until an inserted toothpick comes out clean.
Cool 5 minutes, then invert on wire cooling rack and cool completely.
*Works with egg substitute, but texture is slightly compromised.
Per Serving: 188 Calories
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