Raspberry yoghurt loaf
Time to make: 1 hr 10 mins
(at time of publication)
- cooking oil spray
- 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
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.
Nutrition Info (per serve)
Total fat 6g
Saturated fat 1.4g
Dietary fibre 1.5g
This loaf makes a great lunch box item.
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