Blueberry Cream Cheese loaf
Ingredients
Loaf
- 1 cup self-rising flour
- ½ cup zero-calorie sweetener (like erythritol/monk fruit)
- ½ cup unsweetened applesauce
- 1 large egg
- ¼ cup nonfat Greek yogurt (0%)
- 1 tsp vanilla extract
- ¾ cup blueberries (fresh or frozen)
Cream Cheese Swirl
- 3 oz light cream cheese (use reduced-fat, not full-fat)
- 2 tbsp zero-calorie sweetener
- 1 tsp vanilla
- 1–2 tbsp nonfat Greek yogurt (to loosen)
👩🍳 Instructions
- Preheat oven to 175°C / 350°F. Line loaf pan with parchment.
- Mix egg, applesauce, yogurt, vanilla, and sweetener.
- Stir in flour until just combined. Fold in blueberries.
- In another bowl, mix cream cheese, sweetener, vanilla, and yogurt until smooth.
- Layer:
- Half batter → cream cheese → remaining batter
- Lightly swirl with knife
- Bake 40–50 min until golden and set.
- Let cool before slicing (yes… torture 😅)
🔢 WW Points (approximate)
- Whole loaf: ~8–10 points
- Per slice (8 slices): 1–2 points each 💙
💡 Tips to keep points LOW
- Use 0% Greek yogurt only
- Stick to zero-calorie sweetener (huge difference!)
- Don’t overdo cream cheese swirl — keep it light
- Frozen blueberries = same points, cheaper 😉
