The new light is about adding, not taking away: Flaxseed, for example, can work wonders with bread.
1/3 cup flaxseed
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
3 tablespoons butter, softened
1/2 cup packed brown sugar
1/4 cup honey
1 large egg
1 large egg white
1 cup mashed cooked sweet potato
How to Make It
Preheat oven to 350°.
Place flaxseed in a clean coffee grinder or blender; process until coarsely ground. Lightly spoon flour into dry measuring cups; level with a knife. Combine flaxseed, flour, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Beat cream cheese and the next 5 ingredients (cream cheese through egg white); stir in sweet potato. Add to the flour mixture, stirring just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Note: To freeze bread for up to 1 month, place in an airtight container, or wrap in heavy-duty plastic wrap or foil. Thaw at room temperature.
I made muffins instead of a loaf and used plain non fat yogurt in place of cream cheese (because that's what I had on hand). The texture and taste is good, but I felt it could have used a little spice; maybe some cinnamon or nutmeg or both. A good grab and go breakfast.
Great recipe! I made the following changes: 1/3 cup splenda brown sugar, 1/3 cup flaxseed meal, added 1/2 cup roasted chopped pecans, added 1/3 cup golden raisens. Second loaf same but replaced the golden raisen with chopped dried apricots. Will be making this again and again. We used this for our supper, ate 1/2 a loaf. First time I ever made bread of any kind! YUMMY
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