Marras Low Fat Sugar Lemon Loaf Recipes

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MARRA'S LOW FAT SUGAR LEMON LOAF



Marra's Low Fat Sugar Lemon Loaf image

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

1/4 cup butter or 1/4 cup margarine, softened
1/4 cup unsweetened applesauce
1/4 cup sugar
1/2 cup Splenda sugar substitute
1/2 cup egg substitute or 2 eggs
1/2 cup 1% fat buttermilk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract (optional)
1 lemon, zest of, grated
1 lemon, juice of
1/4 cup Splenda sugar substitute

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

FRISIAN SUGAR LOAF



Frisian Sugar Loaf image

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

1 cup sugar cube
1 tablespoon cinnamon
6 cups all-purpose flour or 6 cups bread flour
1/3 cup nonfat dry milk powder
1 (1/4 ounce) package dry yeast
2 teaspoons salt
2 cups hot water (120-130 degrees)
3 tablespoons shortening

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

LOW FAT CHERRY LOAF



Low Fat Cherry Loaf image

Make and share this Low Fat Cherry Loaf recipe from Food.com.

Provided by nyxie

Categories     Quick Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup milk
1 tablespoon lemon juice
2 cups flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup non-fat vanilla yogurt
1 egg
1 teaspoon vanilla
20 fresh cherries, pits removed and coarsely chopped

Steps:

  • Mix together the milk and lemon juice. Set aside for 10 minutes.
  • Mix together the dry ingredients. Lightly beat the egg, then add it, the yogurt, the milk mixture, and the vanilla to the dry ingredients. Fold in the cherries.
  • Pour batter into greased 9 x 5-inch loaf pan.
  • Bake at 350 degrees for 50 to 60 minutes.

Nutrition Facts : Calories 172.6, Fat 1.4, SaturatedFat 0.6, Cholesterol 20.5, Sodium 225.2, Carbohydrate 36.7, Fiber 0.8, Sugar 19.2, Protein 3.5

LOW FAT AND SUGAR FRUIT LOAF



Low fat and sugar fruit loaf image

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

1 cup pitted dates
1 cup sultana
1/4 cup Splenda sugar substitute or 1/4 cup sugar substitute
1 cup water
1 tablespoon baking soda
1 1/2 cups self raising flour
1 cup walnuts
1 egg
1 cup low-fat plain yogurt

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

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