Splenda Lemon Meringue Loaf
The Splenda adds a sweetness and lower calories to this tantalizing sweet and tangy bread. The creamy texture comes from the Yoplait Citrus Meringue Yogurt I used in this recipe. Give it a try, you'll love it!
Ingredients
- 1 1/2 cups pastry flour
- 1 1/2 cups all-purpose flour
- 1 cup splenda
- 4 tsp baking powder
- 1 teaspoon salt
- 1 tablespoons gated lemon rind
- 1/2 cup vegetable oil
- 4 large eggs beaten
- 3 tablespoon lemon juice
- 1 1/4 cup citrus meringue yogurt
- 1/2 cup milk
Glaze
- 1/4 cup sugar
- 3 tablespoons lemon juice
- 2 tablespoons lemon rind
Method
Prep all your ingredients before hand, this will help to make sure things move quickly and to be sure you have all the ingredients. In a large bowl combine the pastry flour, all-purpose flour, splenda, baking powder, salt and grated lemon rind. Using a whisk mix all the dry ingredients till well blended.
In a separate bowl combine the oil, eggs, lemon juice, citrus meringue yogurt ( Yoplait ) and milk. Mix the ingredients together with a wire whisk till well blended. Pour the dry mixture into a larger bowl add the wet mixture and fold together with a rubber spatula, just till combined.
Pour batter into 2 greased loaf pans ( 8 x 41/2 ). Bake in a 350F oven for 30 -35 minutes or until a skewer inserted into the center comes out clean. Remove from oven and allow to cool in the pans for 10 minutes before removing. Cool on a wire rack.
Combine the 1/4 cup of sugar, lemon juice and rind in a saucepan. Bring to a boil and cook for 2 minutes. Remove from saucepan and brush on top of the loaves.
