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Ingredientes
- 1 1/2 c. Whole wheat flour, see note 1
- 3/4 c. Granulated sugar
- 2 Tbsp. Granulated sugar
- 1 1/2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 2 lrg Large eggs
- 1/2 c. Plain lowfat yogurt, see note 2
- 1/4 c. Butter, melted
- 1/2 tsp Vanilla extract
- 1 pkt Boysenberries, frzn
Direcciones
- 1. Preheat oven to 350F
- 2. Thaw frzn Boysenberries (sorry, I cannot remember the net weight of the package, but the manufacturer was Green Giant, and they were sugar-free)
- 3. In mixing bowl, blend flour, 3/4 c. sugar, baking pwdr, baking soda and salt.
- 4. In another bowl, beat Large eggs, yogurt, melted butter, and vanilla extract till smooth.
- 5. Stir into dry ingredients to make smooth, thick batter.
- 6. Combine thawed Boysenberries with 2 Tbsp. granulated sugar.
- 7. Spoon batter into greased 9-inch springform pan or possibly other round cake pan.
- Spread Boysenberry mix on top.
- 8. Bake in preheated 350F oven 45 to 50 min or possibly till done.
- NOTES : [This is an adaptation of a recipe for peach almond cake, changed so it could be served to a friend with allergies to tree nuts and fruits.
- It tasted better than the peach almond version]. 1.The recipe listed all-purpose flour, but I used whole wheat flour. 2. The recipe calls for plain yogurt, but I always use Biobest 1% fat active-culture yogurt (made by Astro), so I have entered the ingredients in this manner to determine the nutritional content.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 8 servings | |
| Calories 257 | |
| Calories from Fat 70 | 27% |
| Total Fat 7.99g | 10% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 454mg | 19% |
| Potassium 183mg | 5% |
| Total Carbs 43.4g | 12% |
| Dietary Fiber 4.6g | 15% |
| Sugars 25.26g | 17% |
| Protein 5.61g | 9% |
