Grapefruit Yogurt Bread with Grapefruit Yogurt Sauce

I'm not kidding when I say those Wilson Farm guys sure know how to sell me produce. I'm still over-doing it on the citrus purchasing (remember this post?). And I'm also not kidding you when I say I eat 5 grapefruits a week. I bring one to work with me every single week day and I have it with my lunch. After having grapefruit juice every morning with breakfast, I decided to switch it up and eat a whole grapefruit. Less sugar, more fiber and more nutrients for sure than just juice. I love cutting the grapefruit in half and running my knife along the sections. I sprinkle some sugar over the top, scoop out the sections and the juice with a spoon and I'm in heaven.

In the blogosphere, there have been a lot of dessert recipes involving grapefruits. Grapefruit cakes and breads especially. I decided to take a traditional lemon yogurt loaf and use grapefruit zest and juice instead. It's especially wonderful with the yogurt sauce on top which is simply and delicious. If you don't like grapefruit, I pity you. Because you are truly missing out.

Ingredients

Loaf:

1-1/2 cups of flour

1 tablespoon of baking powder

3/4 cup of sugar

3 eggs beaten

1 cup of nonfat plain yogurt

1 teaspoon or so of grapefruit zest

1/4 cup of grapefruit juice

1/2 cup of extra light olive oil (or canola oil)

Yogurt Sauce:

1/4 cup of light agave nectar (or honey)

2 tablespoons of grapefruit juice

1 cup of nonfat plain yogurt

Preheat your oven to 350 degrees

In a large bowl, mix the flour, baking powder and sugar until well combined. I think we have way too much sodium in our diets as it is so I've stopped putting salt in my desserts altogether. If you want to put 1/4 teaspoon of unnecessary salt into this dish, by all means go ahead. It's your health that is at risk.

In a separate bowl, mix the eggs, yogurt, zest, juice and oil until somewhat smooth. What you'll get is a big bowl of ugly looking gloop. But don't worry it will look glorious in a bit. Mix the wet ingredients into the dry and stir until smooth.

See? What did I tell you. Glorious huh?

Spray a loaf pan with cooking spray and add the batter. Tap on a table to get settle any air bubbles. Bake in the oven for 30-40 minutes or until a tooth pick comes out smooth AND it looks nice and golden brown on top.

While the loaf is baking, make the yogurt sauce. In a small bowl, add the grapefruit juice and agave nectar. The acid from the juice should break down the nectar a bit. Stir then add the yogurt. Mix until smooth. Dip your finger in and taste. Repeat several times but make sure you don't eat the whole thing. This really is the best part of the whole process.

Once your loaf is done, let cool. Then drizzle the yogurt sauce over the top. Slice and enjoy! You may want to have some extra sauce on the side for more drizzling purposes.