Desserts recipes |
Lemon-Yogurt Tea Cakes |
nonstick cooking spray 2 medium lemons 2 1/4 cups all-purpose flour 1 cup sugar 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup light corn-oil spread -- 56% to 60% fat 8 ounces plain nonfat yogurt 1/4 cup frozen egg substitute -- thawed or 3 egg whites 1 teaspoon lemon extract |
Preheat oven to 350°F. Spray ten 4" by 2 1/4" loaf pans or 3" by 1 1/2" jumbo muffin-pan cups with nonstick cooking spray. From lemons, grate peel and squeeze 2 tablespoons juice. In large bowl, mix flour, sugar, baking powder, baking soda, and salt. With pastry blender or two knives used scissor-fashion, cut in corn-oil spread until mixture resembles coarse crumbs. Stir in yogurt, egg substitute, lemon extract, lemon peel, and lemon juice just until flour is moistened; spoon batter into loaf pans or muffin-pan cups. Bake 20 to 25 minutes until toothpick inserted in center of cakes comes out clean. Immediately remove cakes from pans; serve tea cakes warm. Or, cool on wire racks to serve later. Makes 10 tea cakes. |