Raspberry yoghurt loaf

This low cost raspberry yoghurt loaf is an utterly satisfying afternoon-tea treat that’s super-moist, incredibly simple to make, perfect with a nice cup of tea, an absolute joy to eat.

Serves: 10

Time to make: 1 hr 10 mins

Ingredients

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cooking spray oil

1 cup frozen raspberries

½ cup brown sugarlight brown cane sugarX

2 eggs, lightly beaten

¾ cup low-fat vanilla yoghurt

1 ¾ cups self-raising flour

⅓ cup ground almonds

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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1 Preheat oven to 180ºC. Spray an 11x21cm loaf pan with cooking oil. Line the base and two long opposite sides with non-stick baking paper, allowing overhang.

2 Combine all ingredients in a large bowl. Spoon into the prepared pan and smooth the surface.

3 Bake for about 50 minutes, or until a skewer inserted into the centre comes out clean. Turn out onto a wire rack to cool.

HFG tip

This loaf makes a great lunch box item.

Nutrition Info (per serve)

Calories 171 cal

Kilojoules 715 kJ

Protein 5.4 g

Total fat 6 g

Saturated fat 1.4 g

Carbohydrates 24 g

Sugar 8.5 g

Dietary fibre 1.5 g

Sodium 25 mg

Calcium 60 mg

Iron 0.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.