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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a nice, light dessert from Cooking Light magazine. The original called for currants, but I use diced dried cranberries (Craisins). I also serve with a dollop of non-fat, no sugar added lemon yogurt. Cooking time does not include cooling time. Ingredients:
1 cup all-purpose flour |
1 teaspoon fresh rosemary, minced |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1/2 cup sugar |
3 tablespoons olive oil |
1/3 cup nonfat plain yogurt |
1/2 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1 large egg |
1 large egg white |
2 teaspoons lemon zest, grated |
1/4 cup dried cranberries, diced |
2 tablespoons sugar |
3 tablespoons lemon juice |
Directions:
1. Preheat oven to 350°F.
2. Coat a 9-inch springform pan with nonstick cooking spray.
3. Combine first 5 ingredients in a bowl; set aside.
4. Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
5. Add yogurt, extracts, egg and egg white; beat 1 minute.
6. Add flour mixture and beat at low speed until well blended.
7. Fold in zest and cranberries.
8. Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
9. Remove from oven.
10. Pierce cake with a fork.
11. Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
12. To serve, remove ring of pan and slide bottom onto a cake plate.
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