The French and the British both enjoy yummy yogurt cakes with their tea. I wanted a way to eat them for a snack, but with lower calories and fat. Now I do!
I found this cake so simple to throw together. The ingredients all go in one bowl, are quickly mixed, and the moist snack cake is out of the oven in 40 minutes or less. You can vary the flavor by choosing a different fruit yogurt and corresponding fruit filling each time. Lately, I've been stuck on strawberries, but I tried peach and it was delicious, too. The cake is a bit fancier with the filling yet fine without.
Yogurt Snacking Cake
1 (6-ounce) carton any fruit or vanilla flavored nonfat yogurt
2 1/4 cups self-rising flour
1 cup brown sugar, unpacked
1/2 cup unsweetened applesauce
1/4 cup canola or other mild oil
1 tablespoon boiling water
Optional filling ingredients:
1 1/2 cups fat free nondairy whipped topping
Preheat oven to 350°F. Coat 9-inch cake pan with nonstick spray, preferably the baking type. Place all cake ingredients in large mixing bowl. Stir with wooden spoon until well combined and fluffy. Spoon into prepared pan and spread evenly.
Bake 30 to 40 minutes, until top is golden and springs back when gently touched. Cool 3 minutes in pan, then remove to wire rack and cool completely. If desired, slice cake in half horizontally. Spread bottom half with whipped topping, then lay fruit on top. Place top half of cake over fruit and slice. Makes 12 servings, 5 points plus and 202 calories each (plus minimal extra for filling ingredients).