Raspberry Lemon Loaf

A nice low-fat version - 170 cal., 5.5 grams fat, sugar 8.91, carbs 26.4 grams per 1/12 of the loaf.

Preheat oven to 350 degrees f.

Spray a 9x5 inch loaf pan with non-stick spray and set aside.

In a large bowl , whisk together flour , sugar , baking powder , baking soda and salt.

Set aside.

In a medium bowl , whisk together yogurt , oil , egg , egg whites , and lemon zest.

Add wet ingredients to flour mixture and stir just until moistened.

Gently fold in raspberries.

Pour batter into prepared pan and bake for 50 minutes , or until a toothpick inserted in center of loaf comes out clean.

Cool loaf in pan for 10 minutes.

Remove from pan and let cool completely before slicing.

all-purpose flour, granulated sugar, baking powder, baking soda, salt, yogurt, vegetable oil, egg, egg whites, lemon zest, fresh raspberry