Ingredients
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1 3/4 cups all-purpose flour
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1/4 cup sugar
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1/4 cup Splenda sugar substitute
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1 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 egg whites
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1/4 cup skim milk
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1/4 cup canola oil
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1 -1 1/2 cup strawberry, chopped very coarse
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1 egg
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1 (6 ounce) carton sugar-free lemon yogurt, sweetened with Splenda
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2 teaspoon lemons, rind of, grated
Instructions
- Preheat oven to 350°F.
- Spray a non-stick loaf pan with cooking spray and set aside.
- In a large mixing bowl, combine flour, sugar, Splenda, baking powder, baking soda and salt.
- In separate bowl, whisk the egg, egg whites, yogurt, oil, milk and lemon peel.
- Add to dry ingredients and mix until moistened.
- Fold in chopped strawberries.
- Pour into prepared pan and bake for 45 minutes or until toothpick inserted off center comes out clean.
- Cool for 10 minutes before removing from pan.