from the Big Book of Diabetic Desserts
Preheat the oven to 375°F. Coat a 13 X 9-inch baking pan with cooking spray and set aside.
Combine the flour, granulated sugar, no-calorie sweetener, baking powder, baking soda, and salt in a large bowl. Add 4 tablespoons of the butter-flavored spread and blend into dry ingredients using a pastry blender or your fingertips until the spread is uniformly incorporated.
To make the crumb topping, transfer 1/2 cup of the flour mixture to a small bowl. Add the remaining 2 tablespoons of the butter-flavored spread and the brown sugar. Blend in using a pastry blender or your fingertips until the spread and sugar are uniformly incorporated. Set the crumb topping aside.
Combine the eggs, yogurt, and vanilla in a medium bowl and whisk until smooth. Add the egg mixture to the first flour mixture and stir just until combined. Gently stir in the berries.
Spread the batter into the prepared pan and sprinkle evenly with the crumb topping. Bake 25 minutes or until the edges of the cake are browned and a wooden toothpick inserted in the center of the cake comes out clean.
Cool the cake completely in he pan on a wire rack before cutting. The cake is best on the day it is made.
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Serving Size: 1 Recipe (1810g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 3768 | ||
Calories from Fat: 1202 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 133.6g | 178 % | |
Saturated Fat 75.9g | 379 % | |
Monounsaturated Fat 36.7g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 1149.2mg | 354 % | |
Sodium 1413.9mg | 49 % | |
Potassium 2040mg | 54 % | |
Total Carbohydrate 608.9g | 179 % | |
Dietary Fiber 24g | 96 % | |
Sugars, other 584.9g | ||
Protein 55g | 79 % | |
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: 3768
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