1\/3 cup seedless raspberry jam
\n3 T. chopped walnuts, toasted
\n1 1\/2 cups all-purpose flour
\n1 tsp. baking powder
\n1\/4 tsp. baking soda
\n1\/8 tsp. salt
\n3\/4 cup sugar
\n1\/4 cup butter, softened
\n2 tsp. grated lemon rind
\n1 1\/8 tsp. vanilla extract, divided
\n1 large egg
\n1 large egg white
\n3\/4 cup fat-free sour cream
\nCooking spray
\n1\/4 cup sifted powdered sugar
\n1 1\/2 tsp. 2% reduced-fat milk<\/p>\n
Preheat oven to 350\u00b0. Combine raspberry jam and walnuts in a small bowl. 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. 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. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture. Spread half the batter into an 8 x 4-inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1\/4-inch border. Spread remaining batter over raspberry mixture. Bake at 350\u00b0 for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 1\/8 tsp. vanilla , powdered sugar, and milk in a small bowl, stirring well with a whisk. Drizzle over loaf.<\/p>\n
Yield: 12 servings (serving size: 1 slice)
\nCalories: 184
\nFat: 5.4g
\nFiber: .7g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/3 cup seedless raspberry jam 3 T. chopped walnuts, toasted 1 1\/2 cups all-purpose flour 1 tsp. baking powder 1\/4 tsp. baking soda 1\/8 tsp. salt 3\/4 cup sugar 1\/4 cup butter, softened 2 tsp. grated lemon rind 1 1\/8 tsp. vanilla extract, divided 1 large egg 1 large egg white 3\/4 cup fat-free sour cream Cooking spray 1\/4 cup sifted powdered sugar 1 1\/2 tsp. 2% reduced-fat milk Preheat oven to 350\u00b0. Combine raspberry jam and walnuts in a…<\/p>\n