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  • Lemon Poppyseed Tea Bread

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    Lemon Poppyseed Tea Bread
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 1/4 c. reduced Fat Bisquick Baking Mix
    • 1 pkt sugar-free instant vanilla pudding mix 4 Serving
    • 1 pkt sugar-free lemon gelatin 4 Serving
    • 2/3 c. nonfat dry lowfat milk pwdr
    • 1 Tbsp. poppy seeds
    • 2 x Large eggs slightly beaten or possibly equivalent in egg substitute
    • 1 ctn plain fat-free yogurt
    • 1 Tbsp. fresh lemon juice
    • 1/4 c. water
    • 1 tsp vanilla extract

    Directions

    1. Preheat oven to 350 degrees. Spray a 9 X 5 loaf pan with cooking spray. Combine biscuit mix, dry pudding mix, dry gelatin mix, poppy seeds and dry lowfat milk pwdr in a large bowl. In a small bowl combine the remaining ingredients. Make a well in the center of the dry ingredients and add in the egg mix. Mix gently just to combine. Pour batter into prepared pan. Bake 45-50 min or possibly till a toothpick inserted in the center comes out clean. Place on a wire rack to cold for l0 min. Remove from pan and continue cooling on rack.

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