Lemon Cherry Loaf (GF)

Recipe makes 2 loaves, 16 slices
Prep Time: 15mins
Cook Time: 45-50mins
myWW Blue and Purple plans 2SP per slice, Green plan 3SP per slice
My Fitness Pal- Cal: 94, Fat: 3g, Carbs: 16g, Protein: 3g

Ingredients:

2 cup flour - I used Bob's Red Mills 1-1 All Purpose GF flour 

**If using Kodiak or regular white flour substitute with 2 cups - points remain the same.

1 Tbsp baking powder

4 eggs, separated

1 pinch of salt

3/4 cup Stevia

6 tsp Becel Light, melted

1 cup unsweetened vanilla almond milk

Zest of 1 lemon

Juice from 1/2 lemon

2 cups frozen cherries, quartered

Glaze:

2-3 heaping Tbsp Swerve icing sugar

1 Tbsp Unsweentened Vanilla Almond milk

1 Tbsp Lemon juice

1. Preheat oven to 350, prepare 2 loaf pans with cooking spray. You will need 3 mixing bowls for this recipe.

2. In first mixing bowl combine your dry ingredients - flours, cornstarch, and baking powder, if not doing GF version omit cornstarch.

3. Separate your eggs into mixing bowl number 2 and 3. In the mixing bowl with the whites add a pinch of salt and beat the egg whites until fluffy peaks form. Set aside. 

4. In third bowl with egg yolks, add Stevia. Beat until creamy. Continue mixing and add in the melted Becel, add in the lemon zest and lemon juice. You should have a creamy yellow mixture. Add the almond milk and stir well. 

5. Slowly start adding the flour mixture to the batter, beating slowly. Once all of the flour is added slowly add fold in the egg whites. Continue to fold gently until well combined. 

7. Finally fold in the cherries. 

8. Divide the batter evenly between the two loaf pans. Bake for 45-50 mins or until toothpick comes out clean. 

9. While loaves are baking make the glaze by mixing the 3 ingredients. 

10. When loaves are done remove from pans and allow to cool on cooling rack. When cool place on your serving dish and spoon the glaze over the loaf. Slice each loaf into 8 slices and enjoy.