Raspberry Cake

Raspberry Cake

0 Reviews
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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

Preparation

  • 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

Reviews 0