Name: Berry yoghurt cake
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 8
Ingredients: 125 gram reduced-fat spread; 1/2 cup brown sugar; 2 eggs; 1 1/4 cup wholemeal self-raising flour, sifted; 1 cup low-fat yoghurt; 1 cup frozen mixed berries; fresh berries, to serve; Yoghurt cream; 125 gram extra-light spreadable cream cheese; 1/3 cup low-fat yoghurt; 1/4 cup icing sugar mixture

Berry yoghurt cake

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Serves 8

Prep

10M

Cook

1H 15M

Total

1H 25M

Ingredients

125 gram reduced-fat spread

1/2 cup brown sugar

2 eggs

1 1/4 cup wholemeal self-raising flour, sifted

1 cup low-fat yoghurt

1 cup frozen mixed berries

fresh berries, to serve

Yoghurt cream

125 gram extra-light spreadable cream cheese

1/3 cup low-fat yoghurt

1/4 cup icing sugar mixture

Method

Berry yoghurt cake

1.Preheat oven to moderately slow, 160°C. Lightly grease a 14 x 21cm loaf pan. Line base and two long sides with baking paper.

2.In a small bowl, using an electric mixer, beat spread and sugar until light and fluffy. Add eggs one at a time, beating well.

3.Stir flour and yoghurt in. Fold berries through. Spoon mixture into prepared pan. Smooth top.

4.Bake for 1 to 1 1/4 hours until cooked when tested with a skewer. Cool in pan.

5.Serve cake in slices with yoghurt cream (method below) and extra berries.

Yoghurt cream

6.in a small bowl, using an electric mixer, beat cream cheese until smooth. Beat yoghurt and icing sugar mixture in until smooth. Chill until required.

Cover cake with foil during cooking if top gets too dark.
Note

Woman's Weekly Food

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Ingredients

Method

Berry yoghurt cake

Yoghurt cream

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