Raspberry Pistachio Cake

By Jackie618

209 cal/serving

Ingredients

• Nonstick cooking spray
• 1/2 cup shelled unsalted pistachios (or blanched whole almonds)
• 3/4 cup sugar
• 1/4 teaspoon salt
• 4 tablespoons Greek yogurt
• 1 teaspoon vanilla extract
• 1 egg and two egg whites
• 1/2 cup whole wheat pastry flour
• 1 cup fresh raspberries

Details

Adapted from fitsugar.com

Preparation

Step 1

1. Preheat oven to 400 degrees. Coat six 6-ounce ramekins or custard cups with cooking spray. In food processor, finely grind nuts with sugar and salt. Add yogurt, vanilla, and whole egg; process until smooth. Add flour; pulse until moistened (do not over mix). Scrape batter in a large bowl.

2. In a medium bowl, beat egg whites until stiff peak form. Fold into cake batter.

3. Divide batter equally among ramekins; sprinkle with raspberries. Place on a rimmed baking sheet; bake until firm and pulling away from sides, 20 to 25 minutes. Serve warm (or at room temperature).