U.S. HEALTH RESOURCES AND SERVICES

Chocolate Chip Soda Bread with Raspberry Butter (Recipe)
Hearty, chocolate-studded sweet bread perfectly matched with
a simple spread made from a few fresh raspberries and butter.

Yields: 10 to 12 servings

INGREDIENTS

• 3/4 cup (1 1/2 sticks) unsalted butter, divided (6 tablespoons chilled and cut into cubes, 6 tablespoons softened), plus more for the pan
• 3 cups all-purpose flour
• 1/3 cup plus 1 1/2 tablespoons sugar, divided
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1 cup 365 Everyday Value Semi-Sweet Chocolate Chips
• 1 cup 365 Everyday Value Organic Low Fat Plain Yogurt
• 1/4 cup raspberries

DIRECTIONS

Preheat oven to 350°F. Butter a 9-inch round pan and set it aside. In a large bowl, whisk together flour, 1/3 cup sugar, baking soda, salt and baking powder. Work 6 tablespoons chilled butter into flour mixture with your fingers until it resembles small pebbles; stir in chocolate chips. Stir in yogurt until just combined, and then knead in the bowl just until a dough forms.

Shape into a 6- or 7-inch imperfect loaf, transfer to prepared pan and bake until cooked through and golden brown, about 50 minutes. Set aside to let cool. In a medium bowl, use a fork to mash together remaining 6 tablespoons softened butter, raspberries and remaining 1 1/2 tablespoons sugar. Spread onto slices of bread and serve.

Nutrition

Per serving: 370 calories (170 from fat), 19g total fat, 12g saturated fat, 35mg cholesterol, 420mg sodium, 48g total carbohydrate (2g dietary fiber, 19g sugar), 6g protein

Enjoy!