STRAWBERRY-BANANA BAKED BETTY

INGREDIENTS FOR BATTER

1/4 cup whole-wheat flour
1/3 cup oat flour*
1/2 teaspoon baking powder
4 tablespoons Sucanat
1/4 teaspoon sea salt
1/4 cup plain, fat-free yogurt
1 tablespoon melted Olivina or other olive-oil based margarine
2 egg whites
1/4 cup mashed bananas
2 1/3 cups thinly-sliced strawberries
Cooking spray
* You can make your own oat flour by placing 1/3 cup oats in a food processor and blending into a fine pulp

INGREDIENTS FOR WHIPPED TOPPING

1 cup yogurt cheese*
1 teaspoon vanilla
1 teaspoon cinnamon
* To make your own yogurt cheese place 1 container of plain, fat-free yogurt in a mesh strainer lined with cheesecloth over a bowl. Let it site for 6-8 hours or overnight in the fridge. Discard the liquid in the bowl. The yogurt cheese is the thick, white product left in the strainer.

6 ramekin-sized servings
Preheat oven to 350°F (177°C). Spray ramekins with cooking spray and place them on a baking sheet. Set aside.
Mix flours, baking powder, one tablespoon of Sucanat, and sea salt in a small bowl.
Combine yogurt, melted margarine, egg whites, and mashed bananas in a medium bowl.
Pour the dry ingredients over the wet ingredients and gently mix until you have a uniform mixture resembling cake batter. Set aside.
In a small bowl mix together blueberries and remaining three tablespoons Sucanat.
Scoop 1/3 cup blueberries into each ramekin. Spoon two tablespoons of batter over berries.
Bake ramekins in oven for 20-25 minutes until cake is golden brown and springy to the touch. Set on a baking rack to cool.
In a mixing bowl beat yogurt cheese, vanilla and cinnamon until fluffy.
Spoon one tablespoon of the whipped topping on top of each individual cake.

Number of Servings: 6

Recipe submitted by SparkPeople user LALASTRIVE.