Tuesday, January 24, 2006

Lemon Coconut Bread

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1 c Splenda granular
1 T canola oil
1 t lemon extract
1 large egg, lightly beaten
2 4-oz. containers Dannon Carb Control Vanilla Yogurt
1 c whole wheat pastry flour
1 c all-purpose flour
2 T ground flaxseed
1/3 c flaked sweetened coconut
2 t grated lemon rind
1 t baking soda
1/2 t salt
1/4 c lemon juice
1 T flaked sweetened coconut

Preheat oven to 350˚. In a medium bowl, whisk together Splenda, oil, lemon extract, and egg. Whisk in yogurt. In a large bowl, whisk together flours, flaxseed, 1/3 cup coconut, lemon rind, baking soda, and salt in a large bowl. Make a well in the center of flour mixture, and add wet mixture plus lemon juice to flour mixture, stirring just until moist.

Spoon batter into a 9X5” loaf pan coated with nonstick spray. Sprinkle with remaining 1 tablespoon coconut. Bake for 40-50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from loaf pan and cool completely on a wire rack.

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