Berry Yogurt Cake
Ingredients
- 8 tbsp (1 stick) buttery spread sticks
- 1/3 cup packed brown sugar ⓘ
- 2 None eggs ⓘ
- 1 1/4 cups whole wheat self-rising flour, sifted
- 1 cup plain low fat yogurt ⓘ
- 1 cup frozen mixed berries ⓘ
- None None Fresh berries, to serve ⓘ
- None None FOR THE YOGURT CREAM ⓘ
- 1/2 cup light spreadable cream cheese ⓘ
- 1/3 cup plain low fat yoghurt ⓘ
Instructions
- Preheat the oven to 350°F. Grease and line an 8 1/2 x 4 1/2 inch loaf pan with parchment paper, extending the paper over long sides for handles.
- Beat spread and brown sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition
- Stir in flour and yogurt. Fold in berries. Spoon mixture into prepared pan, smoothing top.
- Bake for 1 to 1 1/4 hours until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on a wire rack.
- For the yogurt cream, beat cream cheese in a small bowl with electric mixer until smooth. Beat yogurt and powdered sugar until smooth. Serve cake with yogurt cream and fresh berries.
Nutrition & Diet Analysis (per serving)
652
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).