Berry Yogurt Cake

Name: Berry Yogurt Cake
Ingredients: 8 tbsp (1 stick) buttery spread sticks; 1/3 cup packed brown sugar; 2 None eggs; 1 1/4 cups whole wheat self-rising flour, sifted; 1 cup plain low fat yogurt; 1 cup frozen mixed berries; None None Fresh berries, to serve; None None FOR THE YOGURT CREAM; 1/2 cup light spreadable cream cheese; 1/3 cup plain low fat yoghurt; 1/4 cup powdered sugar

11 ingredients

5 steps

Ingredients

8 tbsp (1 stick) buttery spread sticks
1/3 cup packed brown sugar
2 None eggs
1 1/4 cups whole wheat self-rising flour, sifted
1 cup plain low fat yogurt
1 cup frozen mixed berries
None None Fresh berries, to serve
None None FOR THE YOGURT CREAM
1/2 cup light spreadable cream cheese
1/3 cup plain low fat yoghurt
1/4 cup powdered sugar

Directions

1

Preheat the oven to 350°F. Grease and line an 8 1/2 x 4 1/2 inch loaf pan with parchment paper, extending the paper over long sides for handles.
2

Beat spread and brown sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition
3

Stir in flour and yogurt. Fold in berries. Spoon mixture into prepared pan, smoothing top.
4

Bake for 1 to 1 1/4 hours until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on a wire rack.
5

For the yogurt cream, beat cream cheese in a small bowl with electric mixer until smooth. Beat yogurt and powdered sugar until smooth. Serve cake with yogurt cream and fresh berries.