Layered Lemon Yogurt Cake

Layered Lemon Yogurt Cake
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 137.3
  • Total Fat: 1.9 g
  • Cholesterol: 0.9 mg
  • Sodium: 82.7 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 9.8 g

View full nutritional breakdown of Layered Lemon Yogurt Cake calories by ingredient
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Introduction

Somehow a dessert that manages to be low fat, high fiber/LOW SUGAR, high protein...and tastes great too! Somehow a dessert that manages to be low fat, high fiber/LOW SUGAR, high protein...and tastes great too!
Number of Servings: 8

Ingredients

    1 1/2 cups oat flour
    2 tsp baking powder
    1/4 tsp salt
    3/4 c egg beaters
    1/3 cup truvia
    2 tbsp water
    1 cup 0% Greek yogurt
    1 tsp vanilla extract
    2 tsp lemon zest
    1/2 tsp lemon extract
    1/3 cup + 1 tbsp lemon juice (divided)
    1/2 cup applesauce

    for cream cheese layer in the middle:
    2 tbsp fat free cream cheese
    2 tbsp unsweetened almond milk
    1 tbsp coconut flour

    for glaze:
    above reserved tbsp of lemon juice
    1/2 cup powdered z-sweet (xylitol)
    water to thin

Directions

Preheat oven to 350.
Mix flour, baking powder, and salt in one bowl and set aside.
Whisk together egg substitute, truvia with water, yogurt, zest, extracts, lemon juice and applesauce.
Mix dry into wet ingredients.
Pour into 2 nonstick-sprayed round cake pans.
Bake for 40-50 minutes or until toothpick comes out clean.

To prepare CC layer, whisk together ingredients. Spread over top of one cake and place other 1/2 cake on top.
Combine glaze ingredients and drizzle/spread overtop.
Slice and enjoy!!!

Serving Size: makes 8 HUGE slices

Number of Servings: 8

Recipe submitted by SparkPeople user BETWEENTHEPAGES.

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