Quick Lemon Bread

Recipe by Holly Clegg

Inexpensive and easy to find, lemons and their tartness may help you with relief from morning sickness. Either as an ingredient in a recipe or even just a quick whiff, lemons and citrus foods are a natural way to help curb that sick feeling. Simple to whip up this quick bread is made with biscuit baking mix and cream cheese for a refreshing bite you will find yourself craving.

Makes 16 servings

1 (8-ounce) package reduced-fat cream cheese
1 ⅓ cups sugar, divided
2 eggs
1 tablespoon lemon extract
1 ½ cups biscuit baking mix
1 tablespoon grated lemon rind, optional
⅓ cup lemon juice

1. Preheat oven 350°F. Coat 9x5x3-inch nonstick loaf pan with nonstick cooking spray.
2. In large mixing bowl, mix together cream cheese and 1 cup sugar until light and fluffy. Beat in eggs and lemon extract.
3. Stir in baking mix and lemon rind just until blended. Transfer batter to prepared pan. Bake 50-60 minutes or until toothpick inserted comes out clean.
4. Immediately poke holes in 1-inch intervals on top of bread with toothpick. In microwave-safe dish, combine remaining ⅓ cup sugar and lemon juice, heating until sugar is dissolved. Pour evenly over top of bread. Cool and slice.

Nutritional information per serving:
Calories 156, Calories from fat 23%, Fat 4g, Saturated Fat 2g, Cholesterol 37mg, Sodium 200mg, Carbohydrate 26g, Dietary Fiber 1g, Sugars 19g, Protein 3g Dietary Exchanges: 2 carbohydrate, 1 fat

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