On the weekend I was given the task of making a dessert to take to a family picnic. After making a few not so healthy treats lately, I was craving something a little healthier and this raspberry yoghurt loaf was the end result.
Made with low fat spreads and yoghurt the dessert didn’t disappoint in taste or texture. The fresh raspberries and lemon juice gave it an added punch of flavour and it was a perfect afternoon treat.
Added bonus, we came home with a few slices of cake as my sister made an amazing layered chocolate cake filled with salted caramel and honeycomb buttercream that was also gobbled up.
Thanks for reading,
The Naughty Dietitian
- ½ cup reduced fat margarine (or butter if you prefer)
- ¾ cup brown sugar
- 2 eggs
- 1¼ cups self-raising flour, gluten free
- ½ cup low fat yoghurt
- 125 g fresh raspberries (frozen if fresh unavailable)
- 80 g light cream cheese
- ⅓ cup icing sugar, sifted
- 1 tsp lemon juice
- Preheat oven to 170°C and line the sides and base of a loaf pan with baking paper.
- Using a stand mixer on medium speed, mix the margarine/butter and sugar until light and fluffy. Then beat in eggs one at a time, until just combined.
- Stir in flour, yoghurt and raspberries then pour into the loaf pan and bake for 45-50 minutes or until a skewer inserted into the loaf pan comes out clean.
- Allow the cake to cool in the loaf pan for 10 minutes before transferring to a wire rack to completely cool.
- In a medium size bowl stir together the sifted icing sugar, cream cheese and lemon juice until smooth then spread evenly over the loaf. For an extra smooth texture you can also use the stand mixer on medium speed to whip the ingredients together.