Raspberry Yogurt Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Botttom1 1/2 cups flour1/2 cup Sugar1 1/2 tsp Baking powder1/3 cup Soft Margarine2 Egg Whites1 tsp Vanilla3 cups fresh raspberries or 1 pkg. (300g) individually frozen (not thawed)Topping2 Tbsp Flour2 cups Low-Fat Yogurt1 Egg lightly beaten2/3 cups Sugar2 tsp Graten lemon rind1 tsp Vanilla
In food processor or mixing bowl, combine flour, sugar, baking powder, margarine, egg whites and vanilla, mix well. Press onto bottom of 10-inch (3L) square cake pan, sprinkle with raspberries.
Topping: In bowl, sprinkle flour over yogurt. Add egg, sugar, lemon rind and vanilla; mix until smooth. Pour over berries.
Bake in 350 F (180C) preheated oven for 70 minutes or until golden.
Serve warm or cold.
Pear Yogurt Cake Variation:
Prepare Raspberry Cake, but substitute 5 peeled , thinly sliced small pears for raspberries and use almond extract instead of the vanilla and sprinkle some roasted Almonds on top.
Number of Servings: 12
Recipe submitted by SparkPeople user SILVIAPILTON.
Topping: In bowl, sprinkle flour over yogurt. Add egg, sugar, lemon rind and vanilla; mix until smooth. Pour over berries.
Bake in 350 F (180C) preheated oven for 70 minutes or until golden.
Serve warm or cold.
Pear Yogurt Cake Variation:
Prepare Raspberry Cake, but substitute 5 peeled , thinly sliced small pears for raspberries and use almond extract instead of the vanilla and sprinkle some roasted Almonds on top.
Number of Servings: 12
Recipe submitted by SparkPeople user SILVIAPILTON.
Nutritional Info Amount Per Serving
- Calories: 242.8
- Total Fat: 6.9 g
- Cholesterol: 19.5 mg
- Sodium: 171.6 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 2.7 g
- Protein: 5.4 g
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