Eat Skinny Be Skinny: Whole Wheat Lemon Yogurt Bread
PIN IT!Before we get into the yummy recipe for today, I want to give a shout-out to my DC bloggy ladies! Y’all rock. We had a great happy hour last night and I’m just really happy to be a part of such a fabulous crew! I, literally, ate my body weight in sushi and edamame. Yum. Photos are from my lovely Gretchen.
YUMMMMMM. The orange ones were INCREDIBLE.
I could eat this stuff for the rest of my life and be happy.
One day I’ll be as good as a photographer as she is, one day. It was just so fun to connect with people who “get” me. Plus, Carly told tales of pirates, stripping money and buffalo sauce on steak, so how can you not have fun?
Recipe time! I love bread. and lamp. I love lamp. I’m a serious carbaholic. This is why I failed, miserably, at Atkins. I love all breads, don’t get me wrong, but have a very serious soft spot for loaves, especially breakfast loaves. Add in whole wheat flour, lemon zest and Greek yogurt? Mama is one verrrry happy lady.
Homemade loaves are the best and this one *might* be a new favorite. It was SO moist, soft, so flavorful and citrusy(without being overpowering) and smelled like sweet heaven. Plus, this bread is incredibly healthy, low fat and low calorie, so you can indulge in more than just one slice!
I also whipped up a light glaze with a little bit of confectioners sugar and freshly squeezed lemon juice. The glaze gave each bite even more of a tangy zest and a bit more added sweetness. This makes the PERFECT breakfast bread. I paired a slice with more Greek yogurt and was in carbaholic, healthy heaven. You can certainly omit the glaze and add more fruit too! Raspberries, strawberries, blueberries or blackberries would be a fabulous addition!
Adapted from Stonyfield.
Whole Wheat Lemon Yogurt Bread
What You’ll Need:
- 1 egg
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 3/4 cup of sugar
- 1 1/2 cup of whole wheat flour
- 1/3 cup of canola oil
- 1 cup of low fat plain Greek yogurt
- 2 tablespoon of lemon juice
- 2 teaspoons of grated lemon peel
- 1/2 teaspoon of vanilla
- 1/4 teaspoon of baking powder
- 3/4 cup of powdered sugar
- cooking spray
How to Make It:
- Preheat oven to 325 degrees.
- Squeeze lemon juice from a fresh lemon. Then grate the peel.
- Combine flour, sugar, salt, baking powder and baking soda into a bowl.
- In another bowl, stir egg, oil, yogurt, 1 tablespoon of lemon juice and lemon peel. Once mixed, add dry ingredients to wet ingredients. Mix well.
- Pour mixture into a greased loaf pan.
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Bake for 45 minutes.
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While baking, mix together the sugar and remaining lemon juice to create a glaze. When bread is done baking and has COMPLETELY cooled, apply glaze. I do this by grabbing a spoon and weaving the glaze over the bread in zigzags.
Slice, eat and enjoy!
This bread is so flavorful on it’s own, you REALLY don’t need anything on it. No jam, no butter, no spread. Although it’s marketed as a “breakfast bread”, the glaze make it just as good for a 3pm pick me up OR dessert!
Nutritional information per slice: 195 calories, 5 grams of fat, 36 grams of carbs and 5 grams of protein.
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You left the vanilla out of the recipe instructions. I'm assuming it goes in with the wet ingredients (I accidentally left it out though), so I thought I'd let you know. Or I guess it could go in the glaze. Hmmm.
Thanks!