Eating for Life recipe: Lemon-flavored yogurt adds zing to poppy seed loaf
06/17/2014 11:09 AM
06/17/2014 11:09 AM
When it comes to baking light, yogurt is an ingredient workhorse.
The tangy, low-fat dairy product reduces and in some cases eliminates the need for higher-fat ingredients such as shortening, butter, oil, buttermilk or sour cream.
The Star’s Lemon Yogurt Poppy Seed Loaf is a lovely addition to the table. The quick bread gets its zing from nonfat lemon-flavored yogurt, a good source of calcium and a top-quality protein. Making a switch to low-fat milk and egg whites in baking further reduces the total fat content, while fresh-squeezed lemon juice intensifies the sunny flavor of the yogurt and adds a shot of vitamin C.
Shopping tip: Self-rising flour is all-purpose flour that has had the salt and baking powder already added to it.
Cooking tip: Be careful not to overmix the batter or your bread will become heavy.
Cut down vertically through the egg white and yogurt mixture, move a rubber spatula across the bottom and up the other side of the bowl in what the authors refer to as a “down-across-up-and-over-motion.” Rotate the bowl a quarter turn and repeat the motion. When just combined, add flour and fold again.
Lemon Yogurt Poppy Seed Loaf
Makes 1 loaf or 16 servings
2 cups self-rising flour
1 teaspoon baking powder
1 (6-ounce) container nonfat lemon yogurt
2/3 cup sugar
1 egg, separated
4 tablespoons fresh squeezed lemon juice, divided
Grated zest of 1 lemon
1/2 teaspoon lemon extract
1/2 cup nonfat milk
1 egg white
1 tablespoon poppy seeds
3 tablespoons confectioners’ sugar
Preheat oven to 375 degrees. Spray an 8-by-4-inch loaf pan with nonstick vegetable spray. Sift flour and baking powder together; set aside.
Combine yogurt and sugar; stir until well-blended. Add egg yolk, 3 tablespoons lemon juice, lemon zest, lemon extract and milk. Stir to blend.
In separate bowl, beat egg whites (2) until stiff peaks form. Fold into yogurt mixture. Fold flour mixture into egg white batter. Add poppy seeds and stir gently to blend. Pour into prepared pan and bake 40 to 45 minutes or until pick inserted in center comes out clean. Allow to stand 10 minutes and remove from pan. Using wooden pick or cake tester pierce holes throughout the top of the loaf.
While loaf is baking, whisk together remaining 1 tablespoon lemon juice and confectioners’ sugar. While loaf is still warm, brush top of loaf with glaze. Allow to cool completely before serving.
Per ( 1/2 -inch) slice: 115 calories (6 percent from fat), 1 gram total fat (trace saturated), 14 milligrams cholesterol, 24 grams carbohydrates, 3 grams protein, 248 milligrams sodium, 1 gram dietary fiber.
Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.
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