Sour Cream Raspberry Swirl Loaf
Yield: 12 servingsSource: Cooking Light Annual Recipes 2003
INGREDIENTS:
1/3 c. seedless raspberry jam
3 T. chopped walnuts, toasted
1 1/2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3/4 c. sugar
1/4 c. butter, softened
2 tsp. grated lemon rind
1 1/8 tsp. vanilla extract, divided
1 large egg
1 large egg white
3/4 c. fat free sour cream
cooking spray
1/4 c. sifted powdered sugar
1 1/2 tsp. 2% reduced fat milk
INSTRUCTIONS:
- Preheat oven to 350 degrees.
- Combine raspberry jam and walnuts in a small bowl.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk.
- Combine sugar, butter, lemon rind, 1 tsp. vanilla, egg, and egg white in a large bowl. Beat with a mixer at medium speed until well blended.
- Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.
- Spread half of batter into an 8x4-inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1/4-inch border.
- Spread remaining batter over raspberry mixture.
- Bake at 350 for 55 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.
- Combine 1/8 tsp. vanilla, powdered sugar, and milk in a small bowl, stirring well with a whisk. Drizzle over loaf.
NUTRITIONAL INFO:
Healthy Units: 4 per serving
Cal=184; Fat=5.4g; Protein=3.2g; Carb=31.2g; Fiber=.7g; Chol=28mg; Iron=1.2mg; Sodium=155mg; Calc=53mg