Raspberry Yogurt Cake
A warm, raspberry yogurt cake made in just 5 minutes. Steep some tea and enjoy this coffee house favourite easily and quicker at home.
5 min
2 servings
320 calories
Ingredients
3 tbsp low-fat yogurt
2 tbsp butter, melted
1 large egg
1⁄2 tsp vanilla
6 tbsp flour
3 tbsp sugar
1 tsp Cinnamon
1⁄2 tsp baking powder
2 tbsp frozen raspberries
Instructions
In a medium mixing bowl, whisk together wet ingredients.
Add the dry ingredients and beat the batter until smooth. Gently fold in raspberries.
Divide the batter between two oiled microwave safe mugs or molds. Microwave for 1 1⁄2 - 2 minutes until risen and firm.
Nutritional Information
Per serving(1 cake): Calories 320, Fat 17 g (Saturated 2 g, Trans 0 g), Cholesterol 125 mg, Sodium 190 mg, Carbohydrate 35 g (Fiber 2 g, Sugars 15 g), Protein 8 g.