Photo: David Holifield
Low-Fat Lemon Raspberry Cake
13 ingredients
10 min + 40 min
1 layer cake
openrecipes
"My grandma came up with this refreshing treat perfect for warm summer days. The best part is that it is low-fat!"
Estimated Nutrition (whole recipe, rough)
709
Calories
38g
Protein
8g
Fat
120g
Carbs
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cake | not in our table | 0 |
| Pudding | not in our table | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- cooking spray
- Cake batter:
- 1 (18.25 ounce) package lemon cake mix
- 1 (3 ounce) package sugar-free lemon pudding mix
- 1 1/4 cups water
- 1/2 cup fat-free sour cream
- 1/2 cup egg whites
- Filling:
- 1 (12 ounce) package frozen raspberries, thawed and drained (reserve drained liquid)
- 1 1/2 teaspoons cornstarch
- Frosting:
- 1 (8 ounce) container fat-free lemon yogurt
- 1 (8 ounce) container reduced-fat frozen whipped topping, thawed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes