Healthy Raspberry Yoghurt Loaf


Though I cannot claim this recipe as my own, I have made it many times and it has always been a hit! I actually took this recipe from the Nutrition Australia website, which contains heaps of awesome healthy recipes and meal/snack ideas! You can visit them for yourself @

It is hard to believe when biting into a piece of this tastey loaf that it contains very little fat, far less sugar and a heap more fibre than most cakes and slices!  The perfect (almost) guilt free morning or afternoon tea!

HINT: If you wanted to cut back even further on the sugar you could substitute the brown sugar for 3/4 cup of mashed banana and omit the lemon zest. This will not only help to sweeten things up naturally but will increase the amount of fibre and will also help keep the loaf nice and moist!


1 cup self raising flour                          Raspberry Yoghurt Loaf

3/4 cup wholemeal flour
1/2 cup firmly packed brown sugar
½ teaspoon baking powder
½ teaspoon bicarbonate soda
½ teaspoon salt
1 cup fat free natural yogurt
¼ cup vegetable oil
1 egg
2 egg whites
1 teaspoon grated lemon zest
1 cup fresh or frozen raspberries


Preheat oven to 200°C/180°C
Grease a loaf tin with oil spray.
Combine flours, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk together yogurt, oil, egg, egg whites, and lemon zest in a medium bowl. Add wet ingredients to flour mixture and stir until just combined. Gently fold in raspberries.
Spoon into prepared tin and bake for 50 minutes, or until a toothpick inserted in center comes out clean.
Cool loaf in tin for 10 minutes then remove and let cool completely on a wire rack.



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