Try this Warm Raspberry-Pistachio Cakes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees. Coat six 6-ounce ramekins or custard cups with cooking spray. In food processor, finely grind nuts with sugar and salt. Add yogurt, vanilla, and whole egg; process until smooth. Add flour; pulse until moistened (do not over mix). Scrape batter in a large bowl.
In a medium bowl, beat egg whites until stiff peak form. Fold into cake batter.
Divide batter equally among ramekins; sprinkle with raspberries. Place on a rimmed baking sheet; bake until firm and pulling away from sides, 20 to 25 minutes. Serve warm (or at room temperature).
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 124 | ||
Calories from Fat: 52 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 31mg | 10 % | |
Sodium 7148.6mg | 247 % | |
Potassium 205.8mg | 5 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 9g | ||
Protein 6.8g | 10 % | |
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: 124
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