Lemon Yogurt Cake with Fresh Berries from Lighter, Quicker, Better: Cooking for the Way We Eat Today

Name: Lemon Yogurt Cake with Fresh Berries from Lighter, Quicker, Better: Cooking for the Way We Eat Today
Ingredients: ¼ cup lowfat or nonfat yogurt; 1 cup sifted cake flour (not self-rising); 1 teaspoon pure vanilla extract; ¼ cup skim milk; ½ cup sugar; Grated zest of 1 lemon; Ripe raspberries and blueberries, or other berries, tossed in superfine sugar, for serving; Salt; Confectioners’ sugar; ½ teaspoon baking soda; 2 large egg whites; 3 tablespoons safflower or vegetable oil

app.ckbk.com

Made with yogurt, egg whites, skim milk, and a small amount of vegetable oil and sugar, this cake, based on a recipe from chef-author Jacques Pépin, is a good lowfat approximation of a basic white...

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Ingredients

¼ cup lowfat or nonfat yogurt
1 cup sifted cake flour (not self-rising)
1 teaspoon pure vanilla extract
¼ cup skim milk
½ cup sugar
Grated zest of 1 lemon
Ripe raspberries and blueberries, or other berries, tossed in superfine sugar, for serving
Salt
Confectioners’ sugar
½ teaspoon baking soda
2 large egg whites
3 tablespoons safflower or vegetable oil