1/4 cup raspberries, fresh
1/4 cup Truvia Baking Blend
1/4 cup + 3 tablespoons fat-free sour cream
1 2/3 cup flour
1 teaspoon baking powder
1/4 cup white chocolate chips
1/2 cup + 1 tablespoons liquid egg-white and eggbeater combination
1 teaspoon vanilla extract
2 tablespoons Butter, “Lite”
Preheat oven to 350F. Melt butter and allow to cool. Using a stand-mixer and a medium-sized bowl, combine Truvia, egg-whites & eggbeaters, sour cream and vanilla extract. Add flour and baking powder, mixing until all ingredients are combined. Fold in melted, cooled butter and chocolate chips to batter, stirring very slowly and only until combined. Lightly grease a bread loaf baking tin and pour batter inside. Crush raspberries and spread in thin lines across top of batter. Run a knife through batter in very thin lines so that it creates a pretty marble look. Bake for about 30 – 35 minutes, or until baked through. Remove and allow to cool before slicing.

Sharing is caring!