New year is all about getting back in shape and weaning myself off those bad foods that I most certainly over indulged in at christmas. If you’re like me and you want to eat healthy, but just love a bit of cake, Then this is the recipe for you.
You can bake this cake with Splenda instead of sugar which has “zero calories” but the content (per serving) is low, so I prefer to use normal sugar for better taste. Also, check the sugar content in your low fat yogurt too, as some of them are quite high (sneaky). Fat free and low sugar cake.. yay! It tastes delicious too! Have a go and see what you think..
128g Fresh Blueberries
230g SR Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Cinammon
150g Caster Sugar or Splenda
170g Fat Free Vanilla Yogurt
1 Tablespoon Fresh Lemon Juice
60ml Skimmed Milk
2 Large Eggs
Sprinkle of salt
☻ Preheat oven to 180º and line your loaf tin.
☻ Combine the blueberries, flour, oats, baking powder, salt, cinnamon and sugar in a large mixing bowl.
☻ In another bowl, whisk (electric recommended) yoghurt with lemon juice and then whisk in the milk and eggs.
☻ Pour yogurt mixture into the dry ingredients and stir together until blended.
☻ Spoon the mixture into your loaf pan and bake for approximately 35 minutes or until a skewer inserted comes out clean.
☻ Leave to cool thoroughly on a wire rack.
Did you bake this cake? Please let me know your thoughts below xxxx