3/4 : c Water
3 : c Bread flour
1 : /2 tb Dry milk
1 : ts Salt
1 : /2 tb Butter
3/4 : c Lemon Yogurt
2 : tb Honey
1/2 : c Almonds, toasted & sliced
1 : tb Lemon peel
3 : tb Poppy seeds
2 : ts Lemon extract
2 : ts Yeast
0: nonstick cooking spray; set aide
1: Into medium mixing bowl sift together flour and baking powder; stir in lemon peel and set aside
2: In large mixing bowl combine sugar, butter, eggs, and margarine and, using electric mixer at medium speed, beat until combined; increase peed to high and beat until mixture is light and fluffy and double in volume
3: Add flour mixture alternately with milk, beating at low speed until batter is smooth
4: Transfer batter to prepared pan and bake for 50 to 55 minutes (until browned and a cake tester inserted in center, comes out clean)
5: Let cake cool in pan for 5 minutes; invert cake onto a wire rack and let cool completly
6: To serve
7: garnish with lemon slices and cut into 12 equal slices
8: Each serving provides: 1 Bread exchnge; 1 fat Exchange; 110 Optional Calories
9: Per Serving: 220 calories; 4g protein; 9g fat; 31g carbohydrate; 56 mg calcium; 170 mg sodium; 57mg cholesterol; 0
10: 8g dietaryfiber Source: Weight Watchers Quick Success Program Cookbook Individul slices of this loaf may be wrapped in plastic freezer wrap and frozen for later use; thaw at room temperature Posted by COOKIE
11: LADY [MUMSIE] on Jul 16, 1992 MM by Cathy Svitek From Gemini's MASSIVE MealMaster collection at www
12: synapse
13: com/~gemini