Try this Raspberry Yogurt Cake recipe, or contribute your own.
Suggest a better descriptionIn a bowl, combine 1 1/2 cups flour, 1/2 cup sugar, margarine or butter, baking powder, egg whites and vanilla; mix well. This mixture will be crumbly. Press into an 8 1/2 inch or 9 inch spring form pan that has been sprayed with non-stick cooking spray. Sprinkle base with raspberries; set aside. In bowl, whisk together yogurt, sugar, flour, lemon rind, vanilla and egg until smooth. Pour over berries. Bake in 350 F over for 60 to 70 minutes or until set. Combine reserved raspberry juice with a bit of cornstarch and cook to thicken slightly. To serve, spoon some of the raspberry sauce over top of cake slices and garnish with additional raspberry sauce over top of cake and garnish with additional raspberries, if desired. Makes 12 servings. From: Dorthy Freedman
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 12 | ||
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Calories: 293 | ||
Calories from Fat: 97 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 20.1mg | 6 % | |
Sodium 460.1mg | 16 % | |
Potassium 227.9mg | 6 % | |
Total Carbohydrate 41.6g | 12 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 39.3g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 293
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