Ingredients
-
1/2 cup butter (I Can't Believe it's not Butter, Flora, any healthy dairy spread will do)
-
3/4 cup firmly packed brown sugar
-
2 eggs
-
1 1/4 cups wholemeal self-rising flour
-
1/2 cup low-fat plain yogurt (can substitute for any berry)
-
100 g frozen raspberries (can substitute) or 100 g fresh raspberries (can substitute)
-
80 g light cream cheese
-
1/3 cup icing sugar
-
1 teaspoon lemon juice (fresh or store bought)
Instructions
- Preheat oven to 180 degrees and grease a non-stick loaf pan; Use any method to grease; oil spray etc; line base AND sides with baking paper.
- Note: Make sure to leave extra so it will be easy to get out when fully baked.
- Beat together butter/dairy spread and sugar until light and fluffy; add eggs, beating until combined.
- In bowl, transfer mixture above and stir in flour, yogurt and raspberries; pour mixture into loaf-pan.
- Bake uncovered for about 1 hour (maybe a little over by 5- 10 minutes).
- Remove and turn onto wire rack.
- Whisk together softened cream cheese, sugar and lemon juice until smooth.
- Spread frosting/Icing on top and-- enjoy!