Lemon Yogurt Tea Bread

• nonstick cooking spray
• 2 medium-sized lemons
• 2 1/4 c. flour
• 1 c. sugar
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. light corn oil spread (1 stick)
• 1 (8 oz.) carton nonfat plain yogurt
• 1/4 c. thawed frozen egg substitute or 3 egg whites
• 1 tsp. lemon extract

1. Preheat oven to 350u0b0.
2. Spray 4 (4 x 2 1/2-inch) loaf pans with cooking spray.
3. From lemons, grate peel and squeeze 2 tablespoons juice.
4. Mix flour, sugar, baking powder, baking soda and salt. With pastry blender or two knives used scissor-fashion, cut in corn oil spread until mixture resembles coarse crumbs.
5. Stir in yogurt, egg substitute, lemon extract, lemon peel and lemon juice just until flour is moistened.
6. Spoon batter into loaf pans.
7. Bake 20 to 25 minutes, until toothpick inserted in center of bread comes out clean. Immediately remove from pan.
8. Serve warm, or cool on wire rack to serve later.

nonstick cooking spray, lemons, flour, sugar, baking powder, baking soda, salt, light corn oil, yogurt, egg substitute, lemon extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595129 (may not work)