Quick Lemon Bread Diabetes-Friendly Recipe

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Ingredients :

  • 1 cup Granulated SugarLike
  • ½ cup ButterLike Baking Butter, softened (or margarine)
  • ½ cup large egg whites, lightly beaten
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup skim milk
  • 1 ½ teaspoons grated lemon peel
  • 1/3 cup Granulated SugarLike (for the drizzle)
  • 4 ½ tablespoons fresh lemon juice (for the drizzle)

Directions :

Preheat oven to 350°F.  Spray a bread pan with cooking spray.

In a large bowl, mix SugarLike, ButterLike (or margarine), and egg whites until smooth

Add remaining muffin ingredients and mix until flour is incorporated into batter.

Pour batter into the prepared pan.

Bake for 45 to 50 minutes, until a toothpick inserted in center comes out clean.

Leaving loaf in pan, use a long slender skewer to poke numerous holes all the way to bottom of loaf.  (This is so that the drizzle you pour over can soak through the whole loaf.)

To make the drizzle, combine SugarLike and lemon juice in a small pan. Cook over medium heat, stirring constantly until

SugarLike is dissolved.  Remove from heat.

Slowly drizzle over top of loaf so that glaze soaks into bread.

Let bread cool in pan on rack for 15 minutes, then turn out onto rack to cool completely.  (A good idea:  put aluminum foil or parchment paper under the rack to limit the mess/clean-up, should the drizzle drizzle out of the loaf too much while the bread is cooling.)

Nutrition Information

Per serving: One-tenth of slice: 157 calories (10% calories from fat), 4 g protein, 1 g total fat (0 saturated fat), 15 g carbohydrate, 7 g dietary fiber, 0 cholesterol, 230 mg sodium
Mrs. Bateman’s exchanges: 1.3 bread/starch, 0.2 meat, 0.2 fat

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