Raspberry yoghurt loaf
Oct 27, 2013 1:00pm- 30 mins preparation
- 1 hr cooking
- Serves 12
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Ingredients
Raspberry yoghurt loaf
- 1/2 cup (125g) reduced-fat dairy-free spread
- 3/4 cup (165g) firmly packed brown sugar
- 2 eggs
- 1 1/4 cup (200g) wholemeal self-raising flour
- 1/2 cup (140g) low-fat yoghurt
- 100 gram frozen raspberries
Cream cheese frosting
- 80 gram light cream cheese
- 1/3 cup (55g) icing sugar mixture
- 1 teaspoon lemon juice
Method
Raspberry yoghurt loaf
- 1Preheat the oven to moderate, 180°C (160°C fan-forced). Grease an 11cm x 25cm loaf pan (inside top measurement); line base and two long sides with baking paper.
- 2Using an electric mixer, beat spread and sugar in a medium bowl until light and fluffy. Add eggs, one at a time, beating until just combined.
- 3Stir in flour, yoghurt and raspberries. Spread mixture into prepared pan.
- 4Bake in a moderate oven for about 1 hour. Stand for 10 minutes before turning onto a wire rack to cool.
- 5To make cream cheese frosting, whisk all ingredients in a small bowl until smooth.
- 6Spread loaf with cream cheese frosting.