French Yogurt Cake Directions:
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Preheat oven to 350°F (175°C). Spray a 9-inch round cake pan with baking spray and line the bottom with parchment paper.
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In a medium bowl, whisk white whole wheat flour, baking powder, and salt.
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In a large bowl, whisk granulated allulose, nonfat Greek yogurt, avocado oil, eggs, and vanilla extract until smooth.
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Gradually whisk dry ingredients into wet mixture until no dry flour remains, avoiding overmixing.
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Pour batter into prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Level the top with a serrated knife if desired.
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For frosting, beat reduced-fat cream cheese with an electric mixer until smooth.
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Add nonfat Greek yogurt, powdered erythritol, and vanilla extract. Whip until frosting is smooth and fluffy.
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Spread frosting over cooled cake. Garnish with fresh strawberries if desired.
WW Points Calculation
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White whole wheat flour (1½ cups): 15.00
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Baking powder, salt: 0.00
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Granulated allulose (¾ cup): 0.00
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Nonfat Greek yogurt (cake + frosting, total 2 cups): 0.00
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Avocado oil (⅓ cup): 13.00
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Large eggs (3): 0.00
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Vanilla extract: 0.00
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Reduced-fat cream cheese (4 oz): 7.00
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Powdered erythritol (¾ cup): 0.00
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Strawberries (½ cup garnish): 0.00
Points Information:
Total Points: 35.00
Servings: 10
Points per serving: 3.50
Nutrition Information
Calories: 150
Fat: 6g
Protein: 7g
Carbohydrates: 16g
Sugar: 2g
Sodium: 190mg
I'm waiting for your comments! Enjoy!
