Miranda Lambert’s Raspberry-Lemon-Yogurt Bread
Raspberries are heart-health gems. Their fiber (8 g per cup) can help you live longer by slashing your risk for coronary death.
- Vegetable oil cooking spray
- 2 cups all-purpose flour
- 2/3 cup plus 1 tbsp sugar, divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup nonfat lemon yogurt
- 2 large eggs, lightly beaten
- 4 tablespoons unsalted butter, melted and slightly cooled
- Grated zest of 1 lemon
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
Heat oven to 350°. Coat a 1-lb loaf pan with cooking spray. Combine flour, 2/3 cup sugar, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, zest and vanilla in a second bowl. Toss raspberries with remaining 1 tbsp sugar in a third bowl. Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in raspberries. Scrape batter evenly into loaf pan. Bake until top is golden and springs back when you gently touch it, 65 minutes.
239 calories per serving, 6 g fat (3 g saturated), 40 g carbs, 2 g fiber, 5 g protein