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Blueberry Quick Bread*

1 3/4 cups all-purpose flour
2/3 cup sugar plus 1 TBSP
2 tsp baking powder
2 tsp freshly grated lemon peel
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups fresh or unthawed individually quick-frozen blueberries
1 container (8 oz) lemon lowfat yogurt
1 large egg
2 TBSP stick butter or margarine, melted

Heat oven to 375 degrees. Coat an 8 1/2 x 4 1/2 in or 9x5 in nonstick loaf pan with non-stick spray.

In a large bowl, mix flour, 2/3 cup sugar, the baking powder, lemon peel, baking soda and salt. Stir in blueberries.

In a medium bowl, whisk yogurt, egg and butter. Ad to flour mixture; stir until moistened (batter is thick). Spoon into prepared pan; sprinkle with remaining 1 Tbsp sugar.

Bake 50 minutes or until browned and a toothpick inserted in center comes out clean. Cool 5 minutes, invert on a wire rack, turn top side up and cool completely.

Per serving: 201 cal, 4 g pro, 39 g car, 1 g fiber, 3 g fat (2 g sat), 28 mg chol, 321 mg sod

1 3/4 cups all-purpose flour 2/3 cup sugar plus 1 TBSP 2 tsp baking powder 2 tsp freshly grated lemon peel 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cups fresh or unthawed individually quick-frozen blueberries 1 container (8...