Raspberry Yogurt Loaf

Ingredients

• 1/2 cup (125g) butter
• 3/4 cup (165g) firmly packed brown sugar
• 2 eggs
• 1 1/4 cups (200g) wholemeal self-raising flour
• 1/2 cup (140g) low-fat yogurt
• 100g frozen raspberries

Cream Cheese Frosting

• 80g light cream cheese
• 1/3 cup (55g) icing sugar mixture
• 1 teaspoon lemon juice

Method

1. Preheat the oven to moderate (18O°C/16O°C fan-forced)
2. Grease an 11cm x 25cm loaf pan (inside top measurement); line base and two long sides with baking paper.
3. Using an electric mixer beat butter and sugar in a medium bowl until light and fluffy.
4. Add eggs, one at a time, beating until just combined.
5. Stir in flour, yogurt and raspberries. Spread mixture into prepared pan.
6. Bake in a moderate oven for about 1 hour. Stand for 10 minutes before turning onto a wire rack to cool.

Method for the frosting

1. Whisk all ingredients in a small bowl until smooth.
2. Spread loaf with Cream Cheese Frosting.
3. Suitable to freeze.