4.5/5
(24 Votes)
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
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).