Sweet Low Fat Cornmeal Cake Recipe

Name: Sweet Low Fat Cornmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 1 cup flour; 1/2 cup brown sugar; 1 tablespoon baking powder; 1 teaspoon salt; 6 ounces non-fat vanilla yogurt; 3 tablespoons whole fruit jam; 1 tablespoon canola oil; 3/4 cup egg substitute (or use egg whites); 2/3 cup skim milk

Servings: persons

1 cup cornmeal
1 cup flour
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon salt
6 ounces non-fat vanilla yogurt
3 tablespoons whole fruit jam
1 tablespoon canola oil
3/4 cup egg substitute (or use egg whites)
2/3 cup skim milk

1
Preheat the oven to 350 degrees.
2
In a large bowl mix the cormeal, flour, sugar, baking powder and salt.
3
In a smaller bowl mix the yogurt, oil, jam, egg, and milk.
4
Mix well to break up the jam.
5
Mix it until it is frothy.
6
Combine the 2 mixtures carefully, just until combined.
7
Spray a 9 inch round cake pan, or I use a 9 inch tart pan with a pretty edge.
8
Pour the mixture into the pan and bake for 30-40 minutes.
9
It puffs up in the middle a bit and should be brown on the top.
10
A toothpick or knife inserted in the middle should come out clean.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup cornmeal, 1 cup flour, 1/2 cup brown sugar, 1 tablespoon baking powder, and more.

Yes, Sweet Low Fat Cornmeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Low Fat Cornmeal Cake

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