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    You are in: Home / Recipes / Splenda Lemon Meringue Loaf Recipe
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    Splenda Lemon Meringue Loaf

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on July 16, 2013

      Interesting, but a nice flavorful dinner. I used lemon yogurt, and the glaze was fantastic. DS has a new favorite I think. I also used regular milk. Made for PRMR Tag.

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    • on February 14, 2013

      Very good and open to adaptations. I tagged this recipe to used up some ingredients I had on hand; so I used semolia flour plus the regular flour - forgot the milk and used vanilla yogurt (activia non-fat) and skipped the glaze. I used one regular bread pan and 2 individiual size pans - I think this will freeze wonderfully! Thanks for sharing!

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    • on March 15, 2009

      This really does taste like lemon pie! The texture is more cake-like than bread. (that is from using pastry flour). I skipped the glaze and don't think it was missed. Nice tangy flavor.

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    • on November 21, 2008

      oh so good. I used lemon meringue 0 fat yogurt and subbed apple sauce for the oil to lower fat even further. it didnt' rise as much as i wanted, confirming my suspicion that the baking powder needs replacing but was still delicious!!! its a keeper

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    Nutritional Facts for Splenda Lemon Meringue Loaf

    Serving Size: 1 (1419 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1481.5
     
    Calories from Fat 512
    34%
    Total Fat 56.9 g
    87%
    Saturated Fat 4.4 g
    22%
    Cholesterol 4.2 mg
    1%
    Sodium 2244.9 mg
    93%
    Total Carbohydrate 199.6 g
    66%
    Dietary Fiber 4.8 g
    19%
    Sugars 42.6 g
    170%
    Protein 42.4 g
    84%

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