1 3/4 c. all-purpose flour
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
2 egg whites
1 c. lemon yogurt
1/4 c. canola oil
2 tsp. grated lemon peel
1 c. fresh raspberries or blackberries

In a large bowl, combine the flour, sugar, baking powder, soda and salt. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon peel. Add to the dry ingredients; stir just until moistened. Fold in the berries. Transfer to a greased 8 x 4 loaf pan.

Bake in 350°F oven for an hour or until a toothpick inserted in center comes out clean. Cool for 10 to 12 minutes before removing from pan.