THE WORLD'S TOUGHEST CRITICS HAVE VOTED IT NUMBER ONE LOW-FAT DESSERTS page 124 The 1997 LS400 Starting at $52,900 or Call for a Custom Lease Quote The All New 1997 ES300 Starting at $29,900 or Call for a Custom Lease Quote inch-wide cups) with nonstick vegetable oil spray. In a large bowl, combine the flours, sugar and baking powder and make a well in the center. In a medium bowl, beat the egg whites until foamy; add the but- termilk, applesauce and almond extract; add to the dry ingredi- ents. Gently fold in the raspber- ries. Pour the batter into the prepared muffin cups. Bake 22 to 25 minutes, or un- til light brown. Let cool 5 minutes in pan, on a wire rack. Transfer muffins to the wire rack to cool completely. The 1997 LX450 Starting at $48,450 or Call for a Custom Lease Quote GLAZED LEMON NUT BREAD SERVES 12 L_Finsino Call Now 1-800-539-8748 FREE PICK UP 4:305 Open M-T-W-F 9.6 Sat. 10.5 DELIVERY (1-800-Lexus 4U) FREE LEXUS LOAN CARS We Also Offer Lexus Pre-owned Certified Cars for Lease or Purchase A.P.R. from Exit 104 Off 1-96 • North on Pennsylvania 1 Block in this issue of The Jewish News. TRUST YOUR NEXT CATERED AFFAIR TO THE FINEST KOSHER CATERER 0 0 0 We Cater At Most Synagogues, Temples, Hotels and the Halls Of Your Choice 0 JEWEL 0 KOSHER CATERERS CANCER INSTITI.TE CLASSIC CUISINE Approved by Council of Orthodox Rabbis TEWEL Food and Beverage Director (810) 661-4050 Farmington Hills, Nlichigan Lemon Bread 1 1/2 cups all-purpose flour 1 cup sugar 1/2 cup whole-wheat flour 1 tablespoon finely grated lemon zest 2 teaspoons baking power 1/4 cup fresh lemon juice 1/4 cup unsweetened applesauce 4 egg whites 1/2 cup fat-free sour cream (containing no gelatin) 1/2 cup chopped pecans or walnuts Lemon Glaze 1/2 cup sifted powdered sugar 1 tablespoon fresh lemon juice 1/4 teaspoon finely grated lemon zest Preheat the oven to 350. Light- ly coat a 9 x 5 x 3-inch loaf pan with nonstick vegetable oil spray. To make the bread: In a medi- um bowl, combine the all-purpose flour, sugar, whole-wheat flour, lemon zest and baking powder. In a small bowl, combine the lemon juice and applesauce. In a large bowl, beat egg whites with an electric mixer until foamy. Add the fat-free sour cream and beat until blended. Add the lemon juice mixture and continue beating. Add the flour mixture and stir by hand until blended. Fold in the pecans. Pour batter into the prepared pan. Bake 50 to 55 minutes, or un- til a toothpick inserted near the center comes out clean. Let cool in the pan, on a wire rack for 10 minutes. Remove from the pan; let cool completely on the rack. Ice with the lemon glaze. To make the lemon glaze: In a small bowl, combine the pow- dered sugar, lemon juice and lemon zest. Stir until smooth. H