| |
| |
| 2 1/4 Cups |
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Cake flour, sifted |
|
| 1/4 Cup |
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Margarine |
|
| 1/4 Cup |
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Strawberry puree |
|
| 3/4 Cup |
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Sugar |
|
| 3 |
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Egg whites |
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| |
| 2 Tbs |
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Vanilla |
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| 1/4 Cup |
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Unsweetened cocoa powder |
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| 3/4 tsp |
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Baking soda |
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| 1/4 tsp |
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Salt |
|
| 8 oz |
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Low-fat vanilla yogurt |
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| Preheat oven to 350 degrees |
| Coat loaf pan with cooking spray. Sprinkle with an additional teaspoon of flour and set aside. In a large bowl, cream margarine with strawberry puree*. Gradually add sugar and beat well. Add egg whites and continue to beat until well blended. (About 5 minutes) Add vanilla. |
| In a separate bowl, combine cake flour, cocoa, soda and salt. Gradually add to creamed mixture alternating with the yogurt. |
| Pour the batter into prepared pan. Bake at 350 degrees for an hour, or until a toothpick comes out clean. Cool in pan 10 minutes before removing. Top with any remaining puree or fresh strawberries. |
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| |
| Servings: 10 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| |
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| Amount Per Serving |
|
|
|
| Calories |
|
251.10 |
|
| Calories From Fat (19%) |
|
47.73 |
|
| Calories From Protein (8%) |
|
20.79 |
|
| Calories From Carbs (70%) |
|
176.33 |
|
| Calories From Alcohol (2%) |
|
6.26 |
|
| |
|
% Daily Value |
| Total Fat 5.43g |
|
8% |
|
| Saturated Fat 1.19g |
|
6% |
|
| Monounsaturated Fat 2.39g |
|
|
|
| Polyunsaturated Fat 1.51g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 1.13mg |
|
0% |
|
| Sodium 240.65mg |
|
10% |
|
| Potassium 176.50mg |
|
5% |
|
| Carbohydrates 44.87g |
|
15% |
|
| Dietary Fiber 1.49g |
|
6% |
|
| Sugar 18.65g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 43.38g |
|
|
|
| Protein 5.20g |
|
10% |
|
| Vitamin A 216.66IU |
|
4% |
|
| Vitamin C 2.45mg |
|
4% |
|
| Calcium 49.66mg |
|
5% |
|
| Iron 2.63mg |
|
15% |
|
| Vitamin E 0.67IU |
|
7% |
|
| Thiamin 0.29mg |
|
19% |
|
| Riboflavin 0.24mg |
|
14% |
|
| Niacin 2.23mg |
|
11% |
|
| Vitamin B6 0.02mg |
|
1% |
|
| Folate 60.97µg |
|
15% |
|
| Vitamin B12 0.13µg |
|
2% |
|
| Pantothenic Acid 0.30mg |
|
3% |
|
| Phosphorus 77.08mg |
|
8% |
|
| Magnesium 21.41mg |
|
5% |
|
| Zinc 0.52mg |
|
3% |
|
| Copper 0.13mg |
|
6% |
|
| Manganese 0.28mg |
|
14% |
|
| Selenium 4.98µg |
|
7% |
|
| Alcohol 0.89g |
|
|
|
| Caffeine 1.68mg |
|
|
|
| Water 37.69g |
|
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|
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| Cooking Tips |
| *Strawberry puree can be made by blending strawberries, (if frozen, thaw) washed, dried, and stemmed, sweetened with sugar or honey if desired, in a food processor or blender. A pint of fresh strawberries will yield about 1 1/2 cups puree. Use the additional puree as topping for cake! |
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