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Lemon Cranberry Loaf

4 ww points, 3 SP on blue, green & purple/3PP
Course Baking
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10
Calories 120kcal
Author Drizzle

Ingredients

  • 1 egg
  • 2 egg whites ¼ cup from the carton
  • 3 tablespoon white sugar
  • ½ cup skry plain yogurt 0% greek is fine too
  • ½ cup unsweetened apple sauce
  • 1 teaspoon vanilla
  • 2 tablespoon fresh squeezed lemon
  • 1.5 teaspoon lemon zest
  • 1.5 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 heaping cup fresh cranberries frozen will work, just might be a little more water to them
  • FOR THE GLAZE
  • 2 teaspoon fresh squeezed lemon
  • 3 tablespoon icing sugar confectionery sugar, AKA powdered sugar

Instructions

  • Preheat the oven to 375F and spray a regular size loaf pan with some nonstick cooking spray.
  • In a bowl, whisk together the egg, egg whites, and white sugar until it’s light and fluffy.
  • Add in the yogurt, apple sauce, vanilla, and 2 tablespoons of lemon juice.
  • Stir in the all purpose flour, baking powder, baking soda, and lemon zest.
  • Gently fold in the cranberries.
  • Fill the loaf pan with the batter and bake in the oven for 40 minutes.
  • To make the glaze, mix the remaining 2 teaspoons of lemon juice with 3 tablespoons of powdered sugar. Once the loaf has cooled a bit, pour the glaze over the top. It does not give you a lot but it is enough to add a light coat to the top of the loaf.
  • Cut into 10 pieces.

Nutrition

Serving: 1slice | Calories: 120kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 0.15g | Sodium: 195mg | Fiber: 0.88g | Sugar: 8.7g