This is a condensed bread and low fat. But you could never tell once you have eaten it.

• 1/4 cup plus 2 tablespoons margarine, softened
• 2/3 cup sugar
• 1/4 cup egg substitute
• 1 teaspoon grated lemon rind
• 1/2 teaspoon vanilla extract
• 2 1/4 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 8oz carton lemon low-fat yogurt




• 1/2 cup sugar
• 1/2 cup fresh lemon juice

Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of mixer, until light and fluffy, (about 5 minutes). Add egg substitute, lemon rind and vanilla; beat until well blended. Combine flour, baking powder, baking soda and salt. With mixer running at low speed, add to creamed mixture alternately with yogurt, beginning and ending with the flour mixture.

Pour batter into a loaf pan coated with baking spray. Bake at 350* for 55 minutes or until wooden pick inserted in center comes out clean. Remove from oven and place on a wire rack to cool.

combine 1/2 cup sugar and lemon juice in a saucepan; bring to a boil, and cook 1 minute. Remove from heat.

Pierce top of bread several times with a meat fork. Pour sugar mixture over bread; cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.

Yield 16 servings. (serving size: 1 1/2-inch slice) Calories 177 (23% from fat)/ Protein 2.6 g / Fat 4.6 g / Sat. fat .9g /Sodium 142mg / Iron .8mg

From: Michelle Brackett