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Lemon Yogurt Raisin Tea Bread Recipe
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Sugar||4 Tablespoon, divided|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Lemon low fat yogurt||1 1⁄2 Cup (24 tbs) (Use Danone)|
|Unsalted butter/Margarine||1⁄4 Cup (4 tbs), melted and cooled slightly|
|Raisins||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1739 Calories from Fat 512
% Daily Value*
Total Fat 58 g89.5%
Saturated Fat 34.2 g171%
Trans Fat 0 g
Cholesterol 352.8 mg
Sodium 2280.9 mg95%
Total Carbohydrates 265 g88.4%
Dietary Fiber 9.9 g39.5%
Sugars 111.4 g
Protein 47 g93.1%
Vitamin A 36.5% Vitamin C 6.2%
Calcium 145.5% Iron 65%
*Based on a 2000 Calorie diet
Grease an 8 1/2 x 4 1/2 inch loaf pan.
In a large bowl combine flours, 3 tablespoons sugar, baking powder, baking soda and salt.
In a medium bowl combine yogurt, butter and egg; stir until well blended.
Pour yogurt mixture into flour mixture.
Add raisins; stir just until dry ingredients are moistened.
Pour into prepared pan and smooth top.
Sprinkle surface with remaining 1 tablespoon sugar.
Bake 40 to 45 minutes or until lightly brown and toothpick inserted just off center comes out clean.
Cool in pan on wire rack 30 minutes.
Remove from pan; cool completely, sugared side up.