Ingredients:
1/2 cup butter ( I Can’t Believe it’s not Butter, Flora, any healthy dairy spread will do)
3/4 cup firmly packed brown sugar
2 eggs
1 1/4 cups wholemeal self-rising flour
1/2 cup low-fat plain yogurt ( can substitute for any berry)
100 g frozen raspberries (can substitute) or 100 g fresh raspberries ( can substitute)
80 g light cream cheese
1/3 cup icing sugar
1 teaspoon lemon juice ( fresh or store bought)
Directions:
Preheat oven to 180 degrees and grease a non-stick loaf pan; Use any method to grease; oil spray etc; line base AND sides with baking paper.
Note: Make sure to leave extra so it will be easy to get out when fully baked.
Beat together butter/dairy spread and sugar until light and fluffy; add eggs, beating until combined.
In bowl, transfer mixture above and stir in flour, yogurt and raspberries; pour mixture into loaf-pan.
Bake uncovered for about 1 hour (maybe a little over by 5- 10 minutes).
Remove and turn onto wire rack.
Whisk together softened cream cheese, sugar and lemon juice until smooth.
Spread frosting/Icing on top and– enjoy!
Servings: 10-12
Time preparation: 15 min.
Time total: 75 min.