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Ingredientes
- 4 lrg Large eggs
- 24 ounce Lemon low-fat yogurt, (1 pound 5 ounce.)
- 2 c. Strawberries, small
- 3 Tbsp. Strawberry jelly, melted
- Â Â Fresh lemon thyme sprigs, optional
Direcciones
- Heat oven to 325 F. Remove rim from 8-inch springform pan and place 12-inch square sheet of aluminum foil over bottom. Carefully replace rin, leaving edges of foil outside pan. Smooth foil edges up over side of pan.
- Generously coat inside of pan with nonstick vegetable cooking spray. Place pan in 9-inch square baking pan and set aside.
- In medium-size bowl, with wire whisk, beat Large eggs till frothy. Add in yogurt and beat till completely combined; pour into prepared pan. Pour warm water into square pan to reach about 1 inch up side of spring-form pan.
- Bake yogurt cake 50 to 60 min or possibly till center appears set when pan is gently tapped. Turn off oven and leave cake in oven 30 min longer.
- Cold cake in pan on wire rack to room temperature. Chill several hrs or possibly overnight before cutting.
- To serve, release and remove side of springform pan. Trim foil 1/2 inch from edge of pan bottom and tuck under pan bottom. Place yogurt cake on serving plate. Arrange strawberries, pointed tips up, on top and brush with melted jelly. Surround cake with lemon thyme sprigs, if you like.
- NOTES : Low-fat yogurt gives this easy, cheese-cake-like dessert the smoothness and rich taste usually associated with high-fat, high-calories sweets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 8 servings | |
| Calories 81 | |
| Calories from Fat 24 | 30% |
| Total Fat 2.69g | 3% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 38mg | 2% |
| Potassium 154mg | 4% |
| Total Carbs 12.64g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 7.1g | 5% |
| Protein 3.85g | 6% |
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