Strawberry Yogurt Bread

It's summer time and everyone is going crazy over berries. They're just so majestically beautiful tasting. Also they're so versatile. Throw them into any baked good and bam, you got yourself a heavenly experience on your taste buds.

Our household has been on strawberry overload. What better way to use them up than baking with them? I decided to make this yogurt bread based off one that used cranberries that I made for Christmas. Also my little sister dipped into the all-purpose flour, making me use whole wheat flour in this recipe. I was worried that it would come out too tough but it turned out marvelous.

Strawberry Yogurt Bread

Ingredients

1 1/4 cups of whole wheat flour

3/4 cup all-purpose flour

1/2 cup sugar

1/2 cup sweetener, or just more sugar

2 tsp baking powder

1/2 tsp salt

1/2 cup egg beaters

1/2 cup nonfat plain greek yogurt

1/2 cup skim milk

1 tsp vanilla extract

1 cup chopped strawberries

Directions

1. Preheat the oven to 350 and prepare a loaf pan.
2. In a medium bowl mix the flours, sugar, sweetener, baking powder and salt.
3. In an other bowl whisk together the egg beaters, yogurt, milk and vanilla extract.
4. Pour the wet ingredients into the bowl with the dry ingredients and mix thoroughly until smooth.
5. Fold in the strawberries gently.
6. Pour the batter into the prepared loaf pan and bake for 50-55 minutes.
7. Allow to cool before cutting and check if it is ready by inserting a toothpick in the middle and upon pulling it out, it should not have any residue on its surface.

Nutritional Information (based off of 12 servings)

Calories 135, Fat 0.5g, Cholesterol 0mg, Sodium 126mg, Carbohydrates 27.4g, Dietary Fiber 2.1g, Sugars 10.0g, Protein 5.5g