Blueberry yoghurt cake
(at time of publication)
- 125g reduced-fat spread (I use Logical lite)
- ¾ cup soft brown sugarlight brown cane sugarX
- 2 eggs
- 1 ½ cups self-raising flour
- ½ cup low-fat natural yoghurt
- ½ cup apple purée
- 1 cup frozen blueberries
1 Preheat the oven to 180°C. Line the base of a 900g loaf tin with greaseproof paper and spray with non-stick baking spray.
2 Cream the spread and sugar together using a wooden spoon. Beat in the eggs one at a time until well mixed. Fold in the flour using a metal spoon. Mix in the remaining ingredients. Spoon into the prepared tin and bake for 40-45 minutes until well risen, golden brown and firm to touch. Cool for 5 minutes before turning out. Cool thoroughly and slice into 12 even pieces.
3 Serve plain or with a spoonful of yoghurt and a sprinkling of icing sugar.
You could use mixed berries or raspberries in this recipe.
Nutrition Info (per serve)
Total fat 8.1g
–Saturated fat 1.4g
Dietary fibre 1g
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