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Name: Lemon-Berry Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c milk; 2/3 c Sugar; 1 ts Baking Powder; 2 tb Lemon extract; 4 Egg whites; 1 1/2 c Flour; 1/3 c Canola oil; 2 tb Lemon Rind grated; 1 c Fresh blueberries*; 1/2 c Sugar; 1/2 c Lemon juice

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INGREDIENTS

1/2 c milk
2/3 c Sugar
1 ts Baking Powder
2 tb Lemon extract
4 Egg whites
1 1/2 c Flour
1/3 c Canola oil
2 tb Lemon Rind ; grated
1 c Fresh blueberries*
LEMON GLAZE
1/2 c Sugar
1/2 c Lemon juice

Servings

INSTRUCTIONS

Preheat oven to 350. In a large bowl, mix oil, sugar, lemon extract, and egg whites. In another bowl, combine flour with baking powder. Add flour mixture to sugar mixture alternately with milk, stirring just until blended. Fold in blueberries and lemon rind. Pour batter into 9 by 5-inch loaf pan coated with non-stick cooking spray and dusted with flour. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Immediately poke holes at 1-inch intervals on top of bread and pour lemon glaze over. Glaze: in a small saucepan, combine sugar and lemon juice, heating until sugar is dissolved. *if fresh blueberries are not in season, use thawed frozen ones. Recipe By :THE DESSERT SHOW SHOW #DS3021 Posted to MC-Recipe Digest V1 #263 Date: Sun, 27 Oct 1996 21:14:58 -0500 From: Meg Antczak

NOTES

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Lemon-Berry Bread

1/2 c milk
2/3 c Sugar
1 ts Baking Powder
2 tb Lemon extract
4 Egg whites
1 1/2 c Flour
1/3 c Canola oil
2 tb Lemon Rind grated
1 c Fresh blueberries*
 LEMON GLAZE
1/2 c Sugar
1/2 c Lemon juice

Preheat oven to 350. In a large bowl, mix oil, sugar, lemon extract, and  egg whites. In another bowl, combine flour with baking powder. Add flour  mixture to sugar mixture alternately with milk, stirring just until  blended. Fold in blueberries and lemon rind. Pour batter into 9 by 5-inch  loaf pan coated with non-stick cooking spray and dusted with flour. Bake  40-50 minutes or until toothpick inserted in center comes out clean.  Immediately poke holes at 1-inch intervals on top of bread and pour lemon  glaze over.    Glaze: in a small saucepan, combine sugar and lemon juice, heating until  sugar is dissolved. *if fresh blueberries are not in season, use thawed  frozen ones.  Recipe By     :THE DESSERT SHOW SHOW #DS3021    Posted to MC-Recipe Digest V1 #263    Date: Sun, 27 Oct 1996 21:14:58 -0500    From: Meg Antczak <meginny@node1.frontiernet.net>

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Nutrition

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Serving Size: 1 Serving (2117g)
Recipe Makes: 1 Servings

Calories: 4697
Calories from Fat: 668 (14%)

Amt Per Serving		% DV

	Total Fat 74.2g	99 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 41.3g
	Polyunsanturated Fat 21.4g
Cholesterol 2.4mg		1 %
Sodium 1701mg		59 %
Potassium 1970mg		52 %
Total Carbohydrate 910g		268 %
	Dietary Fiber 9.6g	38 %
	Sugars, other 900.4g
Protein 111.9g		160 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4697

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