Delicious!
Lemon Poppy Seed Bread
2 c. reduced fat Bisquick
½ c. yellow cornmeal
2 TB poppy seeds
1/3 c. sugar
½ c. Splenda
3 TB reduced fat margarine, melted
3 eggs
½ c. water
2 tsp lemon extract
1TB lemon juice.
Spray 2 quart slow cooker with cooking spray. In large bowl, stir Bisquick, cornmeal, poppy seed, sugar, Splenda, margarine, eggs, water, extract and lemon juice until combined. Spoon into slow cooker. Cover; cook on High heat setting 1 hour 40 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Let cool 15 minutes. Loosen edge of bread with thin metal spatula. Could top with a glaze of powdered sugar and lemon juice.
Yield: 12 servings. Per serving= 160 Calories; 4g Fat (25.7% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 287mg Sodium.