It's humongous!!!! As just as sweet and juicy as it is big! It's just one of the berries I used in his recipe. This recipe is a definite 'keeper' and will make it again.
STRAWBERRY YOGURT BUNDT CAKE
Makes 16 Servings
1 Serving = 4 PointsPlus®
2 cups Splenda granulated
¾ cups fat-free egg substitute
1 TBSP lemon juice
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp baking soda
½ tsp salt
8 oz plain fat-free yogurt
12 oz fresh strawberries, washed/hulled/diced/patted dry
Preheat oven to 325º. Lightly spray a 10” bundt pan; set aside.
|Don't forget to spray your pan in the dishwasher.....no over-spray to clean up!|
In a medium mixing bowl, whisk together 2 ¼ cups of the flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and Splenda until well combined.
Beat in the egg substitute and then stir in the lemon juice.
Alternate beating in the flour mixture and the yogurt until just combined.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the bundt pan and bake 65 – 70 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
Cool at least 20 minutes in the pan and then turn out onto a wire rack to cool completely.
MY SPIN: The next time I make this, I'm going to pat the berries a little dryer and try using Greek yogurt which will produce a thicker batter and prevent the berries from 'sinking' to the bottom which becomes the top of the cake. It was yummy just the way it was tho!
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***