Blueberry Dream Cake
Smooth and luscious! Who would have guessed
it’s made with yogurt! For a delicious variation, substitute
raspberries for blueberries.
|
Ingredients |
|
Base |
|
|
| 1
½ cups |
flour |
375 mL |
|
½ cup |
sugar |
125 mL |
| 1
½ tsp |
baking powder |
7
mL |
|
1/3 cup |
soft butter |
75 mL |
| 2 |
egg whites |
2 |
| 1
tsp |
vanilla |
5
mL |
| |
|
|
|
Cake |
|
|
| 3
cups |
blueberries (fresh or frozen) |
750 mL |
| 2
Tbsp |
all purpose flour |
30 mL |
| 2
cups |
lower-fat plain yogurt |
500 mL |
| 1 |
egg, lightly beaten |
1 |
|
2/3 cup |
granulated sugar |
150 mL |
| 1
tsp |
vanilla |
5
mL |
| |
grated rind of 1 lemon or orange |
|
| |
|
|
| Directions |
|
Base: Combine flour, sugar, baking
powder, butter, egg whites and vanilla. Mix well. Press onto
bottom of 10 inch (25 cm) springform pan.
Cake: Preheat oven to 350°F
(180°C). Layer blueberries on base. In large bowl combine
flour, yogurt, egg, sugar, vanilla and lemon rind. Mix until
smooth. Pour over blueberries. Bake 60-70 minutes or until
cake is firm and golden. |
|
Nutrient Content |
|
Per Serving: Energy: 243.2 Kcal ·
Carbohydrate: 41.8 g · Protein: 5.5 g · Fat (Total): 6.3 g · Calcium: 105.3 mg |
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