Lemon Cream Cheese Bread Directions:
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Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
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In a large bowl, cream together the butter, sugar substitute, and cream cheese until light and fluffy.
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Add eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.
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In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
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Gradually add dry ingredients to the creamed mixture, alternating with almond milk. Mix just until incorporated.
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Pour batter evenly into the prepared loaf pan.
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Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
WW Points Calculation:
Light butter: 5.00
Sugar substitute: 0.00
Fat-free cream cheese: 1.00
Eggs: 0.00
Lemon zest: 0.00
Lemon juice: 0.00
All-purpose flour: 13.00
Whole wheat flour: 5.00
Baking powder: 0.00
Salt: 0.00
Unsweetened almond milk: 0.00
Total Points: 24.00
Servings: 8
Points per serving: 3.00
Nutrition Information:
Calories: 143
Fat: 3g
Protein: 5g
Carbohydrates: 26g
Sugar: 2g
Sodium: 190mg
I'm waiting for your comments! Enjoy!
