Dennis Prescott

At my house, Sunday afternoons are for Netflix marathons, huge plates of nachos, and the comfiest of pants. And as with most Sunday’s this year, it’s snowing today. Again. Seriously, isn’t it Spring! Not in Canada friends. Not in Canada.

So this Sunday, I’m rocking the world of comfort to the max with an Arrested Development marathon (for the 357 thousandth time – for real, how great is that show!) and this delicious dessert. Simple to put together, and absolutely delicious.

Feel free to mix out the fruit to whatever suits your fancy – blueberries, strawberries. Delicious options for days and days.

Lemon Glazed Raspberry Yoghurt Loaf

Serves 8

For the loaf:

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

1 tablespoon lemon zest

1 1/4 cups full fat greek yoghurt

1 cup fresh raspberries

1/2 cup olive oil

2 large eggs

1 teaspoon vanilla extract

For the glaze

2 cups icing sugar

1/3 cup freshly squeezed lemon juice

2 tablespoons lemon zest

1 cup fresh raspberries

1/2 cup almond slivers

Preheat your oven to 350.

Crack your eggs into a medium bowl, and whisk em up. Add your yoghurt, vanilla, and olive oil, and mix well.

In a separate bowl, sift in your flour, baking powder, sugar, and salt. Combine your wet and dry ingredients and mix well. Fold in your raspberries.

Pour your batter into a greased loaf pan, and smooth the top of the loaf. Bake for 50-55 minutes, until a toothpick comes out clean.

Allow the loaf to cool in the pan for 20 minutes before turning out onto a drying rack.

For the glaze;

In a medium bowl, combine your icing sugar and lemon juice, and whisk until smooth. Pour the icing over your loaf, and spread all over. Top with your fresh raspberries, almonds, and lemon zest. Leave to rest for 10 minutes so your raspberries will set up in the icing sugar.

Top your piece with a dollop of yoghurt & some more fresh berries and almonds.

Delish.