MARRA'S LOW FAT SUGAR LEMON LOAF
Inspired by Boomette's Recipe #268632 I developed this for my diet using it as a guide. Moist, and delicious without sacrificing flavor it is almost guilt free. I like to add a touch of almond extract, not enough to make a big taste difference but give it a little warm lift
Provided by MarraMamba
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Beat butter in a big bowl with sugar, Splenda and apple sauce and 1/4 cup egg substitute.
- Add the rest of egg substitute (or second egg) and beat. Add the milk.
- In another bowl, mix flour, baking powder, salt and lemon peel as well as almond extract if using. . Pour into egg mixture. Mix only to wet.
- With a spoon, pour in a greased loaf pan of 8 x 4 inch.
- Cook in the oven at 350°F for 45 minutes to 1 hour until the loaf is cooked. Remove from oven and put on glaze.
- Glaze: Put lemon juice and Splenda in a small saucepan. Heat and stir to dissolve sugar. Spoon over warm loaf.
- Let cool in the pan for 10 minutes. Remove from the pan, cool and wrap.
Nutrition Facts : Calories 123.1, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.7, Sodium 184.1, Carbohydrate 17.6, Fiber 0.5, Sugar 4.9, Protein 3.3
OUR FAVOURITE LEMON LOAF
This is soooo nummmmy!! for lemon lovers. Very good warm or cold. (have been making this for years and cannot remember where it came from, probably from my Mom.)
Provided by Derf2440
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar.
- Add eggs, one at a time, beating until creamy.
- Blend in milk.
- In another bowl, mix together flour, baking powder, salt and lemon rind.
- Pour into batter.
- Stir to moisten.
- Scrape into greased 9 x 5 inch loaf pan.
- Bake in 350f degree oven for 55 to 60 minutes.
- Cool in pan for 5 minutes.
- Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over.
- Cool.
- Glaze: Combine lemon juice and sugar in saucepan.
- Stir and heat till sugar is dissolved.
- Spoon evenly over top of hot loaf.
LOW FAT AND SUGAR FRUIT LOAF
When my husband and I found out he had high colesterol and I was a borderline diabetic we knew we had to change our diets. The only thing was we love cakes and desserts. As a result this fruit loaf was created. We love it and I even make one a week for my dad as he is also a diabetic. (Please note full diabetics should take into consideration their daily intake of fruit when eating this loaf.)
Provided by mish hoffmann
Categories Dessert
Time 55m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine dates, sultanas, baking soda, SPLENDA and water in a saucepan.
- Bring to the boil and simmer on a low heat for 5 minutes.
- Cool.
- Mix together the flour, walnuts, egg and yoghurt and then add the cooled fruit mixture.
- Place the mixture in a loaf/bread tin that has been sprayed or coated with light olive oil.
- Cook in a moderate oven 160 celcius (fan forced) or 170 (normal).
Nutrition Facts : Calories 277.1, Fat 8.7, SaturatedFat 1.1, Cholesterol 22.1, Sodium 400.4, Carbohydrate 47.1, Fiber 3.4, Sugar 26.1, Protein 6.4
FRISIAN SUGAR LOAF
From Bernard Clayton's Complete Book of Breads. This looked so good! I always have sugar cubes on hand (excellent horse treats!) and this loaf uses them. I'm posting this so that I don't lose it!
Provided by BigFatMomma
Categories Yeast Breads
Time 3h55m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Grease two 8 1/2 x 4 1/2 loaf pans, and line with parchment paper. Lightly crack the sugar cubes, but don't crush them--break in halves or quarters. Place them in a small bowl, and sprinkle with cinnamon, and toss lightly to dust with the cinnamon.
- **By hand or mixer: Place 2 cups of flour, dry milk, yeast and salt in the mixing bowl. Pour in the hot water and add the shortening. With the mixer, beat for 2 minutes, medium speed, or beat 150 strong strokes by hand with a wooden spoon. Stir in remaining flour, 1/2 cup at a time, until a rough mass is formed.
- **By processor: Attach plastic dough blade, place 3 cups flour in the work bowl, and add dry milk, yeast, salt and shortening. our in hot water. Pulse 3 or 4 times, until well blended. Add additional flour 1/4 cup at a time, until dough is no longer wet, but still soft and slightly sticky. Process until dough forms a ball, and cleans sides of bowl. Let the dough knead for an additional 50 seconds.
- **Kneading, for both methods: Turn the dough onto a lightly floured surface, and knead for 2 minutes. Flatten dough, and sprinkle with 1/4 cup of the sugar mixture, fold dough over, and continue kneading. hen cubes have disappeared into the dough, add another 1/4 cup. Again work sugar in with a kneading motion. Repeat with remaining cubes. Knead for 8 minutes. The dough will take on the cinnamon color; that's fine. If the cubes poke out, push them back in, and lightly flour if the dough becomes sticky from sugar.
- **First rise: Place dough in greased bowl, turn to coat, cover bowl with plastic wrap, and let rise in a warm place until dough doubles in bulk, about 45 minutes to an hour.
- **Shaping: Turn the dough onto the work surface and divide with a sharp knife. Cut edges will expose sugar pockets. Carefully close these pockets, pinching seams tightly. Shape the pieces into balls, and let them rest for 3-4 minutes. Form a loaf by pressing or rolling each into an oval, about the length of the pan. Fold oval in half, pinch seam to seal, tuck under the ends, and place in the pan, seam down. Repeat with second loaf.
- **Second rise: Preheat oven to 400 degrees.
- Place pans in a warm place, (not the oven!) cover with parchment paper, and leave until the center of the loaf has risen to 1/2" above the top of the pan, about 45 minutes.
- **Baking: If desired, cut a pattern into the top of the loaf with a sharp knife. Place the loaves in the hot oven for 15 minutes. Reduce heat to 350 degrees, and bake for an additional 40 minutes. Midway through baking, shift the bread to expose the loaves evenly to oven shifts. Carefully turn pans on their sides on a cooling rack. Tug gently on the paper lining, loosening the breads and pull them out. Allow to cool before serving.
Nutrition Facts : Calories 2018.2, Fat 23.4, SaturatedFat 5.5, Cholesterol 4, Sodium 2450.2, Carbohydrate 401.9, Fiber 13.2, Sugar 112.1, Protein 47.5
LEMONGRASS MARINADE
Use this recipe to make our Chopped Lemongrass Chicken Salad. This marinade may be made in advance and kept in the refrigerator for two days.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 2/3 cups
Number Of Ingredients 8
Steps:
- Add lemongrass, ginger, garlic, and shallots through feed tube of a food processor with motor running. Process until very finely chopped. Add sugar, mirin, and fish sauce; process until pureed, scraping sides as needed. With motor running, slowly add oil; process until incorporated.
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