Raspberry yoghurt loaf
Serves:
10
Time to make:
1 Hour 10 mins
Total cost:
$11.00 / $1.10 per serve
(at time of publication)
(at time of publication)
Instructions
Instructions and steps:
Step 1 Preheat oven to 180ºC. Spray an 11x21cm loaf pan with cooking oil. Line the base and two long opposite sides with non-stick baking paper, allowing overhang.
Step 2 Combine all ingredients in a large bowl. Spoon into the prepared pan and smooth the surface.
Step 3 Bake for about 50 minutes, or until a skewer inserted into the centre comes out clean. Turn out onto a wire rack to cool.
HFG Tip
This loaf makes a great lunch box item.
About this Recipe
Photography: Cath Muscat
First Published:
June 2008
Rating:
(1 vote)
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Full ingredient list:
- cooking oil spray
- 1 cup frozen raspberries
- 1/2 cup brown sugar
- 2 eggs, lightly beaten
- 3/4 cup low-fat vanilla yoghurt
- 1 3/4 cups self-raising flour
- 1/3 cup ground almonds
Nutritional information (per serve)
Energy:
715kJ
Calories:
171cal
Protein:
5.4g
Fat:
6.0g
- saturated:
1.4g
Carbohydrates:
24.0g
- sugars:
8.5g
Dietary Fibre:
1.5g
Sodium:
25mg
Calcium:
60mg
Iron:
0.9mg
Nutrition information is given per serve
*NS: not specified
3 Comments. Add yours
Very nice and easy, kids had fun making it with me.
The mixture was very dry. Did anyone else have a problem with this? I've had to add some milk.
Yep - mixture was very dry. I had to add 1/3 cup milk to the recipe.