Title: Lemon Nut Bread
Categories: Bread
Yield: 16 Servings
| 1/3 | c | Margarine(soft) |
| 2/3 | c | Sugar |
| 3 | | Egg whites |
| 2 | ts | Baking powder |
| 3/4 | c | Whole wheat flour |
| 1 1/2 | c | White flour |
| 1 | c | Skim milk |
| 1 1/2 | ts | Dried lemon rind |
| 3 | tb | Chopped nuts |
Preheat oven to 350. Creanm together margarine and sugar. Add egg whites
and mix thoroughly. Combine dry ingredients and add the above alternatly
with milk. Stir in lemon rind and nuts. Bake in a lightly oiled 9=by-5-inch
loaf pan for 60 minutes or until wooden pick inserted in center comes out
clean. Remove bread from oven. Mix 1/3 cup powdered sugar with 3
tablespoons fresh lemon juice until smooth and pour over warm bread. Allow
to sit for 20 minutes, then remove bread from pan.
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1/2" slice Calories 153 gm,protein 3.3 gm,carb. 24.2 gm,total fat 5 gm,CSI
Units .8,Dietary fiber 1.0 gm,sodium 113 mg,potassium 77 mg,calcium 54
mg,iron
.6 mg
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The New American Diet by Connor & Connor