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Raspberry Yogurt Cake Recipe

 

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

 

Nutrition Facts

 

Exchanges/Choices:

2 Carbohydrate

1/2 Fat

 

Calories 167

Carbohydrate 28g

    Dietary Fiber 1g

    Sugar 15g

Fat 4g

Sodium 221mg

Cooking Methods

  1. Preheat oven to 350 degrees. Coat an 8-inch round cake pan with cooking spray.
  2. Combine the flour, baking powder, baking soda and salt in a medium bowl and whisk to mix well.
  3. 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.
  4. 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.
  5. 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.

Fun Facts / Cooking Tips

Yogurt gives this simple diabetic cake a wonderful tenderness. Fresh raspberries make it irresistible. Try it with blueberries, too.

 

 

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