This cake has a layer of sweet berry yogurt sandwiched between its two halves. The blueberry + strawberry yogurt adds a tangy flavor and a cool, creamy texture, making this loaf a great summer treat that’s also low in calories. There’s also no added sugar, and it’s very low in fat. Plus, you get a healthy serving of fruits while you indulge!
The cake portion is made using the recipe for my Low Cal Banana Muffins – same ingredients, but with added chopped strawberries, sweetener instead of the sugar/ honey, and a longer baking time (cakes require longer than muffins, FYI).
Step 1) Make the recipe for my Low Cal Banana Muffins. Switch the sugar/ honey for sweetener (Ideal/ Splenda/ etc.) for fewer calories. Mix in 4 large chopped strawberries when everything else is stirred. I also add half a cup of milk when everything else is stirred to make the batter more liquid, because initially it is pretty lumpy and dry.
Step 2) Pour batter into a round pan greased with PAM. Bake at 4000°F for 40 – 50 minutes.
Step 3) When cake is done baking, remove from pan and leave it on a rack to cool. While it’s cooling, make the yogurt filling. In a blender, just combine 1 cup chopped strawberries, 1 cup blueberries, 1 cup non fat plain yogurt and some additional sweetener. Blend and pour in a bowl, place in freezer for 5 minutes (while you cut the cake in half.)
Step 4) To cut the cake in half, follow these steps by eHow. Allow both sides to cool on a rack for 5 – 10 minutes.
Step 5) Spread yogurt filling on bottom half of cake, and place top half on top. The yogurt is still quite liquidy and so, to prevent it from spilling over the sides of the cake, I put on one layer first and froze the bottom half for 5 minutes. I then put the rest of the yogurt on.
Step 6) Refrigerate whole cake for 10 – 20 minutes.
– 140 cal per 1/8 of cake –