Raspberry-Yogurt Cake

Makes 8 serving – serving size: 1 slice

Yogurt gives this simple cake a wonderful tang and tenderness. Fresh raspberries make it
irresistible. Try it with blueberries, too.

Ingredients:
1 cup all-purpose flour
1 t baking powder
½ t baking soda
¼ t salt
½ c granulated sugar
¾ c plain fat-free yogurt
2 T canola oil
1 large egg
2 t vanilla
1 cup fresh raspberries, or frozen unthawed raspberries

1. Preheat the oven to 350°F. coat an 8-inch round cake pan with cooking spray and set aside.

2. Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk to mix well. Set aside.

3. Combine the sugar, yogurt, oil, egg, and vanilla in a medium bowl and whisk until smooth. Add the sugar mixture to the flour mixture, stirring just until a moist batter forms.

4. Spoon the batter into the prepared pan and sprinkle the top evenly with raspberries. Bake 30 to 35 minutes or until the cake is lightly browned and the top springs back when lightly touched in the center. Cool the cake in the pan on a wire rack for 10 minutes before slicing. Serve the cake from the pan, warm or at room temperature. The cake is best on the day it is made.

5. Calories 167, Calories from Fat 40, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 28 mg, Sodium 221 mg, Total Carbohydrate 28 g, Dietary Fiber 1 g, Sugars 15 g, Protein 4 g.