Raspberry Cake

Raspberry Cake

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From: Diabetic Living Magazine

This delicious, diabetic-friendly Raspberry Cake has only 4 grams of total fat and is a dessert you will want to make over and over again.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Nonstick cooking spray
  • 1 cup fresh or frozen raspberries
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ¼ cup margarine or butter, melted
  • ½ cup refrigerated or frozen egg product, thawed
  • 2 teaspoons vanilla
  • 1 (8 ounce) container plain fat-free yogurt
  • 2 tablespoons all-purpose flour
  • 1½ teaspoons finely shredded lemon peel


  • Prep

  • Ready In

  1. Spray a 9-inch springform pan with nonstick coating; set aside. Thaw frozen raspberries, if using, at room temperature for 15 minutes. Drain thawed berries.
  2. In a medium bowl combine the 1 cup flour, ½ cup of the sugar and baking powder. Add melted margarine or butter, ¼ cup of the egg product and 1 teaspoon of the vanilla; stir until combined. Spread onto bottom of prepared pan; sprinkle with raspberries.
  3. In a medium mixing bowl combine the yogurt, remaining ½ cup sugar, remaining ¼ cup egg product, the 2 tablespoons flour, lemon peel and the remaining 1 teaspoon vanilla. Stir until smooth; pour over berries.
  4. Bake in a 350°F oven about 35 minutes or until center appears set when shaken gently. Cool in pan on a wire rack for 15 minutes. Loosen and remove sides of pan; cool completely. Cover and chill for 2 to 24 hours before serving.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 164 calories; 4 g fat(1 g sat); 1 g fiber; 28 g carbohydrates; 4 g protein; 1 mg cholesterol; 107 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carbohydrate, 1 starch

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