Roy's Light Blueberry Yogurt Cake

8 servings        1 Better Balance Bite/Blue Point

105 calories     Fat 2.5g   Sat. Fat 0.8g   Protein 10.1g   Carbs 22.5g   Fiber 0.7g   Sugars 3.6g

Ingredients

· Cooking spray

· 2 cups plain nonfat Greek yogurt

· 4 eggs

· 1/2 cup flour (see notes)

· 1/2 cup sugar replacement

· 1 cup frozen or fresh blueberries (see notes)

Directions

1. Preheat oven to 350°F. Coat an 8” cake pan with cooking spray, crumple a piece of parchment, and press the parchment into the cake pan.

2. Whisk together yogurt, eggs, flour, and sugar replacement. Gently stir in blueberries. Pour batter into the prepared pan.

3. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean or the cake reaches a temperature of 190°-200°F.

4. Set onto a cooling rack and let cool completely. Cover with plastic wrap and refrigerate at least 2 hours before serving. (You may want to place some paper towels on top before wrapping it to prevent condensation from wetting the cake.)

Notes

· Though I haven’t tried it with this recipe, you could likely swap out the flour for protein powder to alter the macros.

· Sprinkle extra blueberries on top before baking for a more upscale presentation.

· You can change out the fruit but be aware that overly wet fruit (like chopped strawberries) may extend the baking time.

· You can add a tsp of vanilla extract (or any extract flavor) if you’d like.

· If you’d like to make this lemon-blueberry flavored, add about 1 Tbsp of lemon zest and 2 Tbsp lemon juice.