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Quick Lemon Bread

1 cup Granulated SugarLike
½ cup 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)
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IMPORTANT: is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

Preheat overn 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.

Makes 10 servings

Nutritional Information (Per Serving)
157 calories, 4 g protein, 1 g total fat, 47 g carbs, 230 mg sodium
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