Splenda Lemon Meringue Loaf - cooking recipe

Ingredients

1 1/2 cups pastry flour
1 1/2 cups all-purpose flour
1 cup Splenda sugar substitute
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon gated lemon rind
1/2 cup canola oil
1 cup egg white
3 tablespoons lemon juice
1 1/4 cups nonfat yogurt (lemon or vanilla or mix the two)
1/2 cup nonfat milk
GLAZE (optional)
1/4 cup sugar
1/4 cup lemon juice (or to taste)
finely grated lemon zest (to taste)

Preparation

Prep all your ingredients before hand, this will help to make sure things move quickly and to be sure you have all the ingredients.
In a large bowl combine the pastry flour, all-purpose flour, splenda, baking powder, salt and grated lemon rind.
Using a whisk mix all the dry ingredients till well blended.
In a separate bowl combine the oil, eggs, lemon juice, yogurt and milk. Mix the ingredients together with a wire whisk till well blended.
Add the dry mixture to the wet mixture and fold together with a rubber spatula, just till combined.
Pour batter into 2 greased loaf pans ( 8 x 41/2 ).
Bake in a 350F oven for 30 -35 minutes or until a skewer inserted into the center comes out clean.
Remove from oven and allow to cool in the pans for 10 minutes before removing.
Cool on a wire rack.
FOR GLAZE:
Combine the 1/4 cup of sugar, lemon juice and rind in a saucepan.
Bring to a boil and cook for 2 minutes.
Remove from saucepan and brush on top of the loaves.