By The Paula Deen Test Kitchen

128 Fewer Calories
4 g Less Fat

Ingredients:
1 cup low-fat buttermilk
1 large egg
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold butter, cut into bits
1/3 cup golden raisins, coarsely chopped
2 teaspoons caraway seeds

Directions:
Preheat the oven to 350°F. Spray an 8-inch round pie plate with nonstick spray.

Whisk together the buttermilk and egg in a medium bowl until blended. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Add the buttermilk mixture, raisins, and caraway seeds to form a soft dough.

Lightly sprinkle a work surface with flour and turn out the dough. With lightly floured hands, knead the dough lightly about 6 or 7 times. Form into an 8-inch round and place in the pie plate. Using a small sharp knife, cut a deep “x” into the dough. Dust the top lightly with flour. Bake until browned and a toothpick inserted in the center comes out clean, 45 – 50 minutes. Remove from the pie plate and cool on a rack. Serve warm or at room temperature.

Servings: 12
Prep Time:  10 min
Cook Time:  50 min
Difficulty: Easy

Per Serving: 140 Cal; 4 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 22 g Carb; 1 g Fiber; 5 g Sugar; 63 mg Calcium; 1 mg Iron; 163 mg Sodium; 27 mg Cholesterol

Original recipe courtesy Paula Deen: Irish Soda Bread
Lightened Up recipe courtesy of the Deen Brothers and the Paula Deen Test Kitchen

Test Kitchen Tip
To make chopping the raisins or any sticky dried fruit a little easier, lightly spray the knife with nonstick spray. As you chop, the raisins won’t stick to the blade. 

 

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