By OnoMeansDelicious on March 10, 2009
Photo by PaulaG
Photo by PaulaG
"Please try this recipe and provide reviews! Adapted from America's Test Kitchen's "Best Light Recipe" Cookbook. I bring this bread into work all the time. No one can tell the difference between it and its full fat/full calorie mates. The best part is: it works with just about everything you have in your pantry or fridge. Well, assuming everyone keeps plain yogurt around! Enjoy!"
Serving Size: 1 (103 g)
Servings Per Recipe: 10
"Really good recipe! I made mine in a 12-muffin pan and baked for about 23 minutes and lowered the heat to 325F. I used Splenda instead of sugar, 1 egg and 2 egg whites instead of 2 whole eggs, 1/2 cup ww flour and 1 1/2 cups a/p flour, and my yogurt was vanilla greek yogurt. They turned out very moist and very tasty. It made 12 servings with each serving being 134 calories, 2.5 g fat, 18 mg cholesterol, 9g fiber and 5g protein. Pretty healthy for a nice, big muffin! :)"
"WOW!! I almost gave up on making banana bread, but this recipe is so amazing. The best part is it's low in calories. I used whole wheat flour, and vanilla yogurt. I have a convection oven so i lowered the oven temp to 325 and extended the time by 10 min. Really Great!!!"
"I agree that it is hard to believe that this has only 3 tablespoons of butter. It is moist and well textured. The directions were wonderful and I do believe that the method of mixing makes a big difference in the outcome. I used a 1/2 cup sugar and 1/4 Splenda for the sweetener. I did cheat and added 1/2 cup of chopped pecans. I plan to use part of this to make a dessert for tomorrows dinner guests. Thank you for posting a winning recipe. Made for *PAC Fall 2009*"