Virtually Fat Free, All Natural Clementine Cake – a delicious recipe with cereal, yogurt, Splenda, nonfat milk, clementines, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the clementines in a saucepan and add enough cold water to cover.
2
Bring to a boil for 2 hours and add water if too much has evaporated.
3
Grind the Kashi Go Lean in a food processor until it is still coarse and resembles a hard meal.
4
The yield of the Kashi should be enough so you can use about 3/4 cup of this.
5
After boiling, let clementines cool.
6
Cut them in half and take out the seeds.
7
Put them both in a food processor and blend until it is a thick pulp.
8
Add all ingredients and blend in a food processor (or by hand) until it's well blended.
9
Put in a greased pan as long as the cake is about 1 1/2 inch worth of batter inside the pan.
10
Bake at 375F for 45 minutes to an hour.
11
Let sit 10 minutes before removing.
12
Note: If you have a springform pan, it works great.
179
kcal
Calories
8
g
Fat
18
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup crushed Kashi Golean cereal, 2 tablespoons plain fat-free yogurt, ⅓ cup Splenda granular or ⅓ cup sugar, 1 tablespoon nonfat milk, and more.
Yes, Virtually Fat Free, All Natural Clementine 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.
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