United States
FrancaisRaspberry Yogurt Cake
A warm, raspberry yogurt cake made in just 5 minutes. Steep some tea and enjoy this coffee house favourite easily and quicker at home.
Ingredients
3 tbsp low-fat yogurt
2 tbsp butter, melted
1 large egg
1⁄2 tsp vanilla
6 tbsp flour
3 tbsp sugar
1 tspCinnamon
1⁄2 tsp baking powder
2 tbsp frozen raspberries
Preparation
- In a medium mixing bowl, whisk together wet ingredients.
- Add the dry ingredients and beat the batter until smooth. Gently fold in raspberries.
- Divide the batter between two oiled microwave safe mugs or molds. Microwave for 1 1⁄2 - 2 minutes until risen and firm.
Nutritional Information
Per serving (1 cake): Calories 320, Fat 17 g (Saturated 2 g, Trans 0 g), Cholesterol 125 mg, Sodium 190 mg, Carbohydrate 35 g (Fibre 2 g, Sugars 15 g), Protein 8 g.
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