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Raspberry Yogurt Cake Recipe
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Ingredients
Servings: 8
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
3/4 cup plain fat-free yogurt
2 tbsp canola oil
1 large egg
2 tsp vanilla extract
1 cup fresh raspberries
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Nutrition Facts
Exchanges/Choices:
2 Carbohydrate
1/2 Fat
Calories 167
Carbohydrate 28g
Dietary Fiber 1g
Sugar 15g
Fat 4g
Sodium 221mg |
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Cooking Methods
- Preheat oven to 350 degrees. Coat
an 8-inch round cake pan with cooking spray.
- Combine the flour, baking powder,
baking soda and salt in a medium bowl and whisk to mix well.
- Combine the sugar, yogurt, oil, egg
and vanilla in a medium bowl and whisk until smooth. Add the sugar
mixture to the flour mixture, stirring just until a moist batter
forms.
- Spoon the batter into the prepared
pan and sprinkle the top evenly with raspberries. Bake for 30-35
minutes or until the cake is lightly browned and the top springs back
when lightly touched in the center.
- Cool the cake in the pan on a wire
rack for 10 minutes before slicing. Serve warm. The cake is best on
the day it is made.
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Fun Facts /
Cooking Tips
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Yogurt gives this simple diabetic cake a wonderful
tenderness. Fresh raspberries make it irresistible. Try
it with blueberries, too. |
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More Cake Recipes
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Recipes
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