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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 223.9
  • Total Fat: 5.6 g
  • Cholesterol: 0.2 mg
  • Sodium: 359.6 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 6.3 g

View full nutritional breakdown of Yogurt Cake with Raspberries calories by ingredient
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Yogurt Cake with Raspberries

Submitted by: COPPERHEAD71

Introduction

The inspiration for this recipe comes from "Lunch in Paris: A Love Story with Recipes" by Elizabeth Bard. This is a reduced fat, reduced sugar version of her Yogurt Cake. The result is a dense, delicious treat. Feel free to vary up the toppings - I used raspberries but in the original recipe Ms. Bard uses apricots. The cake can be served warm as a dessert or cold as a snack. The inspiration for this recipe comes from "Lunch in Paris: A Love Story with Recipes" by Elizabeth Bard. This is a reduced fat, reduced sugar version of her Yogurt Cake. The result is a dense, delicious treat. Feel free to vary up the toppings - I used raspberries but in the original recipe Ms. Bard uses apricots. The cake can be served warm as a dessert or cold as a snack.
Number of Servings: 8

Ingredients

    1 cup + 3 tbsp plain, nonfat yogurt
    1/2 cup Splenda
    1/2 sugar
    Pinch of sea salt
    1 tsp vanilla extract
    2/3 cup egg beaters
    3 tbspcanola oil
    1 2/3 cup flour
    1 1/2 tsp baking powder
    1 tsp baking soda
    zest of 1 lemon
    1 cup fresh raspberries

Directions

Preheat the oven to 350. Lightly oil a 10 inch round cake pan and line it with parchment paper. In a mixing bowl combine the yogurt, splenda, sugar, salt and vanilla, whisking until smooth. Add the egg beaters. Slowly whisk in the oil. Sift together the flour, baking powder and baking soda; add to the yogurt mixture; blend with a rubber spatula to combine. Stir in the lemon zest. Pour the batter into the cake pan, top with the raspberries. Bake on the center rack of the oven for 45 minutes until a toothpick inserted into the center comes out clean and the cake is golden and has risen. Lift the cake by the parchment paper and cool on a wire rack. Serve slightly warm or at room temperature. This cake actually gets moister with age so it tastes great the next day. Simply cover the fully cooled cake with aluminum foil; an airtight container or plastic bag will make it soggy. Makes 8 slices.

Number of Servings: 8

Recipe submitted by SparkPeople user CCEARLS.






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