Blueberry Yogurt Cake
From Mom's Best Recipes
Batter:
1 box Duncan Hines white cake mix (do NOT mix according to box directions)
3 egg whites
1 cup milk
1 - 6oz. container fat free blueberry yogurt
2 cups blueberries; fresh or frozen*
small bowl of flour
Topping:
1 - 8oz. container fat free Cool Whip (thawed)
1 - 6oz. container fat free blueberry yogurt
1 cup fresh blueberries (optional)
1/4 cup blueberry syrup (optional)
In a small bowl add some flour--place the blueberries in the bowl of flour--toss to coat and set aside.
In a mixer add egg whites, milk and one container of yogurt--beat. Add cake mix--beat until smooth. Remove bowl from mixer--add flour coated blueberries--stir just until mixed using a wooden spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely.
Topping: in a bowl add Cool Whip and one container of yogurt--stir. Add 1 cup fresh blueberries--stir OR add the blueberry syrup**. Spread the topping evenly over the cooled cake. Refrigerate until cold.
NOTES:
*I used frozen--which is acceptable when blueberries are not in season. If you use fresh, make sure to rinse and pick thru the berries for stems or other bits and pieces. Funny, I read the recipe a few times, then went to the store without writing anything down, I remembered everything, except fresh blueberries and...
**I didn't get extra blueberries for the topping, but we did have blueberry syrup. It added a little more sweetness, light color and additional blueberry flavor. It was nice.
3 comments:
This was delicious!!! So light and refreshing.
This was both light and yet felt a bit decadent. But as you can see, it was mostly fat-free which is remarkable.
I liked it well-chilled, as the topping really sets up nicely.
Sssshhhhhh! Don't tell anyone, but I didn't have milk, so I used half & half!!!!!
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