Name: Raspberry yoghurt loaf
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12
Ingredients: 1/2 cup (125g) reduced-fat dairy-free spread; 3/4 cup (165g) firmly packed brown sugar; 2 eggs; 1 1/4 cup (200g) wholemeal self-raising flour; 1/2 cup (140g) low-fat yoghurt; 100 gram frozen raspberries; Cream cheese frosting; 80 gram light cream cheese; 1/3 cup (55g) icing sugar mixture; 1 teaspoon lemon juice

Raspberry yoghurt loaf

Serves 12

Prep

30M

Cook

Total

1H 30M

Ingredients

1/2 cup (125g) reduced-fat dairy-free spread

3/4 cup (165g) firmly packed brown sugar

2 eggs

1 1/4 cup (200g) wholemeal self-raising flour

1/2 cup (140g) low-fat yoghurt

100 gram frozen raspberries

Cream cheese frosting

80 gram light cream cheese

1/3 cup (55g) icing sugar mixture

1 teaspoon lemon juice

Method

1.Preheat the oven to moderate, 180°C (160°C fan-forced). Grease an 11cm x 25cm loaf pan (inside top measurement); line base and two long sides with baking paper.

2.Using an electric mixer, beat spread and sugar in a medium bowl until light and fluffy. Add eggs, one at a time, beating until just combined.

3.Stir in flour, yoghurt and raspberries. Spread mixture into prepared pan.

4.Bake in a moderate oven for about 1 hour. Stand for 10 minutes before turning onto a wire rack to cool.

5.To make cream cheese frosting, whisk all ingredients in a small bowl until smooth.

6.Spread loaf with cream cheese frosting.

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