Sour Cream Raspberry Swirl Loaf

Yield: 12 servings
Source: Cooking Light Annual Recipes 2003


1/3 c. seedless raspberry jam
3 T. chopped walnuts, toasted
1 1/2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3/4 c. sugar
1/4 c. butter, softened
2 tsp. grated lemon rind
1 1/8 tsp. vanilla extract, divided
1 large egg
1 large egg white
3/4 c. fat free sour cream
cooking spray
1/4 c. sifted powdered sugar
1 1/2 tsp. 2% reduced fat milk


  1. Preheat oven to 350 degrees.
  2. Combine raspberry jam and walnuts in a small bowl.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk.
  4. Combine sugar, butter, lemon rind, 1 tsp. vanilla, egg, and egg white in a large bowl. Beat with a mixer at medium speed until well blended.
  5. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.
  6. Spread half of batter into an 8x4-inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1/4-inch border.
  7. Spread remaining batter over raspberry mixture.
  8. Bake at 350 for 55 minutes or until a wooden pick inserted in the center comes out clean.
  9. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.
  10. Combine 1/8 tsp. vanilla, powdered sugar, and milk in a small bowl, stirring well with a whisk. Drizzle over loaf.


Healthy Units: 4 per serving
Cal=184; Fat=5.4g; Protein=3.2g; Carb=31.2g; Fiber=.7g; Chol=28mg; Iron=1.2mg; Sodium=155mg; Calc=53mg

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