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Ingredients
- 2 cup all-purpose flour
- 1 1/2 cup granulated sugar divided
- 3/4 tsp baking powder
- 3/4 tsp soda
- 1/4 tsp salt
- 2/3 cup plain low-fat yogurt
- 1/2 cup mashed ripe banana
- 1/4 cup vegetable oil
- 1 tsp finely grated lemon peel
- 1 tsp vanilla
- 3 egg whites
- 2 tbsp light corn syrup
- 2 tbsp water
- 1/4 cup unsweetened cocoa powder
- fresh raspberries, optional
Details
Adapted from low-carb-recipes.co.uk
Preparation
Step 1
1. In a large mixing bowl, stir together flour, the 1/3 cup sugar, baking
powder, baking soda and salt; set aside. In a medium bowl, stir together
yogurt, banana, oil, lemon peel and vanilla; set aside.
2. In a small mixer bowl, beat egg whites until soft peaks form. Gradually
add remaining 3/4 cup sugar; beat on high speed until stiff peaks form.
Stir yogurt-banana mixture into flour mixture until moistened. Fold in
about a fourth of the egg-white mixture to soften; then fold in remaining
egg whites.
3. Preheat oven to 350�F. Pour the batter evenly into a greased and floured
9- by 9- by 2-inch baking pan. Bake for 40 to 45 minutes, or until a
wooden toothpick inserted in the center comes out clean. Cool cake in the
pan on a wire rack for 10 minutes. Remove cake from pan and cool completely
on the wire rack place cake in a storage container or wrap with plastic
wrap and store; this cake slices better when held overnight.
4. For icing, stir together corn syrup and water; add cocoa powder,
stirring till smooth. Drizzle chocolate over cake in a Lacy design. Let
stand about 30 minutes, until set. Serve with raspberries.
Per serving: About 223 cal, 4 g pro, 41 g car, 6 g fat, 24% cal from fat, 1
mg chol, 168 mg sod, 1 g fiber.
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