LOW-FAT RASPBERRY CREAM CHEESE COFFEE CAKE
"Because I need to watch my fat intake, I usually have to pass on desserts. But with reduced-fat cream cheese and egg substitute, I can enjoy this great berry cake. You, too!" --Christine Benner of Pottsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon zest and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk. , Pour into a 9-in. springform pan coated with cooking spray; sprinkle with berries. In a small bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries. , Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with confectioners' sugar. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 221 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 289mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.
LEMON-RASPBERRY CAKE
A spring dessert that's sheer perfection? This lemon-raspberry cake is it! Three deliciously moist layers of lemon cake balance between juicy red raspberry preserves for sweet-tart flavor combo that can't be beat. Once frosted in a homemade lemon buttercream, this elegant confection is adorned with fresh raspberries and lemon zest for a showstopping final look. Serve at your next springtime gathering and your guest will surely be impressed!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round cake pans.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
- Bake 15 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
- Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 50 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 37 g, TransFat 1/2 g
LEMON RASPBERRY CAKE
Ultra moist and flavorful Lemon Raspberry Cake!
Provided by Ashley Manila
Categories Dessert
Time 1h
Number Of Ingredients 27
Steps:
- Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
- In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.
- In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
- Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
- Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
- While the cakes cool, you can make the frosting.
SIMPLE RASPBERRY LEMON CAKE
This tender cake is incredibly easy to make yet looks elegant enough for company! It has the perfect balance of sweetness in the cake and tartness from the fresh raspberries. Leftovers will stay fresh for at least 3 days if tightly covered in plastic wrap and stored in the refrigerator.
Provided by Amy's Healthy Baking
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F, and lightly coat a 9"-round springform pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the butter, egg, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. Stir in the agave and lemon juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
- Spread the batter into the prepared pan. Arrange the raspberries in a circular pattern, beginning with the outer rim before finishing with the interior, and gently press each into the batter. (See the photos in the blog post above, where the raspberries were placed on their sides.) Bake at 350°F for 32-37 minutes. Place the cake pan onto a wire rack, and let the cake cool in the pan for 10 minutes before removing the sides of the pan. Let the cake cool completely before serving.
FRESH RASPBERRY YOGURT BUNDT CAKE RECIPE
If you are looking for a delightful spring dessert, this fresh raspberry yogurt bundt cake recipe is just what you need! It has the wonderful tartness of the lemon and raspberry mixed with a creamy yogurt cake base.
Provided by Camille Beckstrand
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
- In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.
- In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice. Add to flour mixture, then mix in yogurt.
- In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter. Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).
- Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart! I wish I wasn't speaking from experience . . . ha ha!). Let cake cool completely, then drizzle with frosting.
Nutrition Facts : Calories 410 kcal, Carbohydrate 55 g, Protein 7 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 88 mg, Sodium 348 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
RASPBERRY-LEMON CHIFFON DESSERT
Make a dessert that's simple yet delicious with Raspberry-Lemon Chiffon Dessert. This lemon chiffon dessert is made with two cups of raspberries.
Provided by My Food and Family
Categories Summer 2018
Time 4h50m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
- Beat gelatin with mixer on high speed 2 min. or until foamy. Add COOL WHIP; beat on low speed just until blended. Stir in cake cubes along with 1-1/2 cups of the raspberries.
- Spoon into 9-inch springform pan.
- Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen dessert. Remove rim.
- Use sharp knife to cut thick pieces of peel off lemon. Discard peeled lemon or reserve for another use. Twist lemon peel pieces, then place on top of dessert along with the remaining raspberries just before serving.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 12 g, Protein 2 g
RASPBERRY LEMON SPONGE CAKE
This recipe is vegetarian, Slimming World and Weight Watchers friendlyExtra Easy - 5.5 syns per servingGreen/Vegetarian - 5.5 syns per servingOriginal - 5.5 syns per servingWW Smart Points - 4
Provided by Shevy (Slimming Eats)
Time 47m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 180c or 350f (gas mark 4)
- Sift the flour into a bowl and set aside
- In a large bowl, beat together the Sukrin,butter and yoghurt together. Add the eggs 1 at a time until blended.
- Add half the flour along with the juice and zest of a lemon, beat well and then add the remaining flour and beat until smooth.
- Spray two round sandwich tins with spray oil to prevent the cake from sticking and Pour the mixture equally into the two tins.
- Bake in the oven for approx 25 -30 mins until golden brown and a toothpick entered in the centre of the cake comes out clean. (do not open oven through cooking time)
- Allow to cool slightly, then remove from the sandwich tins and cool completely on a wire rack.
- Mix the Greek Yogurt in a bowl with the low fat cream cheese.
- Place one cake half on a plate and spread with the yoghurt mixture.
- Add the fresh raspberries and then add the other cake half to the top.
- Dust with the icing sugar and slice and serve.
- Enjoy!!
Nutrition Facts : ServingSize 1, Calories 143, Fat 3.8 g, SaturatedFat 1.7 g, Cholesterol 74 mg, Sodium 308 mg, Carbohydrate 20.5 g, Fiber 1.9 g, Sugar 2.1 g, Protein 7 g
More about "low fat lemon raspberry cake recipes"
RASPBERRY CAKE RECIPE | EATINGWELL
From eatingwell.com
Category Diabetic Cake RecipesCalories 164 per servingTotal Time 2 hrs 55 mins
- Spray a 9-inch springform pan with nonstick coating; set aside. Thaw frozen raspberries, if using, at room temperature for 15 minutes. Drain thawed berries.
- In a medium bowl combine the 1 cup flour, 1/2 cup of the sugar and baking powder. Add melted margarine or butter, 1/4 cup of the egg product and 1 teaspoon of the vanilla; stir until combined. Spread onto bottom of prepared pan; sprinkle with raspberries.
- In a medium mixing bowl combine the yogurt, remaining 1/2 cup sugar, remaining 1/4 cup egg product, the 2 tablespoons flour, lemon peel and the remaining 1 teaspoon vanilla. Stir until smooth; pour over berries.
- Bake in a 350 degrees Fahrenheit oven about 35 minutes or until center appears set when shaken gently. Cool in pan on a wire rack for 15 minutes. Loosen and remove sides of pan; cool completely. Cover and chill for 2 to 24 hours before serving.
SKINNY RASPBERRY LEMONADE CAKE RECIPE
From recipeland.com
3.8/5 (34)Total Time 2 hrsServings 12
LOW-CARB RASPBERRY LEMON LOAF | KETODIET BLOG
From ketodietapp.com
Estimated Reading Time 2 mins
LEMON & RASPBERRY SUMMER CAKE | TASTY KITCHEN: A …
From tastykitchen.com
4.8/5
HEALTHY LEMON BUNDT CAKE - AMY'S HEALTHY BAKING
From amyshealthybaking.com
4/5 (8)
LEMON RASPBERRY MUFFINS | LOW-FAT MUFFIN RECIPE | …
From beanilla.com
RASPBERRY LEMON PUDDING CAKES RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Total Time 50 minsServings 6Calories 189 per serving
- In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended.
- In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.
- Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins.
WEIGHT WATCHERS LOW FAT LEMON BARS RECIPE | SIMPLE ...
From simple-nourished-living.com
3.8/5 Estimated Reading Time 20 mins
- Position an oven rack in the center of the oven. Heat the oven to 350F degrees. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim by 2 inches. Spray the foil with non-stick spray.
- In a small bowl, whisk together 2/3 cup of the flour, cornmeal, baking powder and salt until well blended; then set it aside.
- In a medium bowl, whisk together the remaining 1/3 cup flour and 3/4 cup granulated sugar. Whisk in the remaining egg mixture until blended. Add the lemon zest and lemon juice and whisk until well blended.
RASPBERRY LEMON ICEBOX CAKE RECIPE - THE BEST CAKE RECIPES
From thebestcakerecipes.com
Servings 15Calories 210 per servingEstimated Reading Time 5 mins
LOW-FAT LEMON RASPBERRY CAKE RECIPE - RECIPES.NET
From recipes.net
- Preheat the oven to 325 degrees F. Coat two 9-inch round cake pans with non-stick cooking spray and dust with flour
- Mix the cake mix and pudding mix in a large bowl. Add water, sour cream, and egg whites. Beat on medium speed with an electric mixer for 2 minutes.
- Bake in the oven for about 25 minutes until golden and the tops spring back when lightly pressed. Set aside to cook to room temperature.
LOW-FAT LEMON RASPBERRY CAKE - REVIEW BY TRACIE1 ...
From allrecipes.com
5/5
LOW-FAT LEMON RASPBERRY CAKE - REVIEW BY LOV2COOK ...
From allrecipes.com
5/5
LOW-FAT LEMON MERINGUE ROULADE | DESSERT RECIPES | GOODTOKNOW
From goodto.com
3.1/5 (639)Category DessertServings 4Calories 297 per serving
RASPBERRY YOGURT CAKE WITH LEMON GLAZE RECIPE | NO CALORIE ...
From splenda.ca
Cuisine CakesTotal Time 1 hr 10 minsCategory Splenda® Original SweetenerCalories 130 per serving
BUTTERY RASPBERRY LEMON CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Total Time 2 hrs 30 minsServings 15Calories 316 per serving
LOW-FAT LEMON RASPBERRY CAKE RECIPE - NEWSBREAK
From newsbreak.com
LOW-FAT CAKE RECIPES - BBC GOOD FOOD
LOW-FAT LEMON RASPBERRY CAKE RECIPE
From crecipe.com
LOW FAT LEMON RASPBERRY CAKE RECIPE
From crecipe.com
LOW CARB RASPBERRY CAKE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
LOW-FAT LEMON RASPBERRY CAKE RECIPE | THE EXCHANGE BOOK
From exchangebook.net
LOW FAT LEMON CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOW TO MAKE AN EASY HEALTHY RASPBERRY BAKED OATS BREAKFAST ...
From quora.com
CHEESECAKE FACTORY RASPBERRY LEMON RECIPE - ALL ...
From therecipes.info
BEST RECIPES OF YEAR: LOW-FAT LEMON RASPBERRY CAKE
From bestrecipes2016.blogspot.com
LOW FAT VEGAN RECIPES - THERESCIPES.INFO
From therecipes.info
LOW-FAT LEMON RASPBERRY CAKE TASTY RECIPES - RECIPES FOOD
From recipes4allfood.blogspot.com
LOW-FAT LEMON RASPBERRY CAKE - RASPBERRY DESSERT RECIPES
From worldrecipes.org
LOW-FAT LEMON RASPBERRY CAKE | PUNCHFORK
From punchfork.com
10 BEST RASPBERRY MOUSSE LOW FAT RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love