Lemon Poppy Seed Bread


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.

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