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Ingredientes
- 1 c. fresh Boysenberries
- 3 Tbsp. brown sugar
- 1 c. all-purpose flour
- 1/3 c. sugar
- 1/2 tsp baking pwdr
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 c. plain low-fat yogurt
- 2 Tbsp. stick margarine melted
- 1 tsp vanilla
- 1 lrg egg cooking spray
- 1 Tbsp. sliced almonds
- 1/4 c. sifted powdered sugar
- 1 Tbsp. skim lowfat milk
- 1/4 tsp vanilla
Direcciones
- Preheat oven to 350. Combine Boysenberries and brown sugar in a bowl.
- Set aside.
- Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, margarine, 1 tsp vanilla, and egg in small bowl; stir well. Add in to flour mix, stirring just till moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread proportionately. Top with Boysenberry mix. Spoon remaining batter over Boysenberry mix; top with almonds.
- Bake at 350 for 40 min or possibly till a wooden pick inserted in the center comes out clean. Let cold 10 min on a wire rack. Combine powdered sugar, lowfat milk and 1/4 tsp vanilla; stir well. Drizzle over cake. Serve hot or possibly at room temperature.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 8 servings | |
| Calories 197 | |
| Calories from Fat 38 | 19% |
| Total Fat 4.28g | 5% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.52g | |
| Cholesterol 28mg | 9% |
| Sodium 207mg | 9% |
| Potassium 91mg | 3% |
| Total Carbs 36.59g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 17.38g | 12% |
| Protein 3.38g | 5% |
