Something did not get printed correctly in the title to this recipe... it should have read 21g Carbs. I am completely congested, even my eyes feel congested... might have not noticed it.
Take care and Thanks, Gloria
--- In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, "Chef Gloria 1030" <chefgloria1030@...> wrote:
>
> Lemon Bread - 1g Carbs, 1g Fiber, 10g Sugar
>
> From: www.diabeticlivingonline.com
>
> Every bite of this bread is packed with a subtle-but-sweet flavor that
> tastes too good to be true. If you love lemon-poppy seed bread, follow
> the variation recipe and substitute poppy seeds for nuts.
> Servings: 16
> YIELD: 1 loaf
>
> 1 3/4 cups all-purpose flour
> 3/4 cup sugar OR sugar substitute blend* equivalent to 3/4 cup sugar
> 2 tsp baking powder
> 1/4 tsp salt
> 1/4 cup refrigerated or frozen egg product, thawed OR 1 lightly beaten egg
> 1 cup fat-free milk
> 1/4 cup cooking oil OR melted butter
> 2 tsp finely shredded lemon peel
> 1 Tbsp lemon juice
> 1/2 cup chopped toasted almonds OR walnuts
> 2 Tbsp lemon juice (optional)
> 1 Tbsp sugar (optional)
>
> 1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides
> of an 8x4x2-inch loaf pan; set aside. In a medium bowl stir together flour,
> 3/4 cup sugar, the baking powder, and salt. Make a well in center of flour
> mixture; set aside.
>
> 2. In another medium bowl combine the egg, milk, oil, lemon peel, and the
> 1 tablespoon lemon juice. Add egg mixture all at once to flour mixture.
> Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon
> batter into prepared pan.
>
> 3. Bake for 45 to 55 minutes or until a wooden toothpick inserted near
> center comes out clean. If desired, stir together the 2 tablespoons lemon
> juice and the 1 tablespoon sugar. While bread is still in the pan, brush
> lemon-sugar mixture over the top of the loaf. Cool in pan on a wire rack
> for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and
> store overnight before serving.
>
> Note - -
> *Sugar Substitutes: Choose Splenda Sugar Blend for Baking. Follow
> package directions to use product amount equivalent to 3/4 cup sugar.
>
> Variation - -
> Lemon-Poppy Seed Bread: Prepare as above, except substitute
> 1 tablespoon poppy seeds for the almonds or walnuts.
>
> Servings: 16
> YIELD: 1 loaf
> Nutrition per Serving:
> 140 Calories, 5g Total Fat, 1g Saturated Fat, 2g Monounsaturated Fat,
> 3g Polyunsaturated Fat, 3g Protein, 21g Carbs, 1g Dietary Fiber,
> 10g Total Sugar, 66mg Potassium, 80mg Sodium
>
> Vitamin A(IU): 97
> Vitamin C(mg): 1
> Niacin(mg): 1
> Folate(µg): 32
> Calcium(DV %): 40
> Iron(DV %): 1
>
> Diabetic Exchanges: 2 Other Carbs, 1 Fat
>
