[3 SP per serving] What more do I have to say, other than "fresh strawberry bunt cake"? When you start Weight Watchers, you tell yourself that you will cut out the fattening foods that you love to eat, and you feel a little deprived. With this recipe, you can go back to the food that you love and have a slice of cake!
Information
Ingredients
| ¼ cup |
butter |
20 SP |
| 1 cup |
Truvia Calorie-Free Sweetener |
0 SP |
| 3 large |
eggs |
0 SP |
| 3 Tbsp |
fresh lemon juice |
0 SP |
| 1 Tbsp |
lemon zest, about 1 lemon zested |
0 SP |
| 2½ cup |
all-purpose flour |
32 SP |
| ½ tsp |
baking soda |
0 SP |
| ½ tsp |
table salt |
0 SP |
| 8 oz |
fat-free plain Greek yoghurt |
0 SP |
| 12 oz |
fresh strawberries |
0 SP |
Instructions
- Preheat oven to 325°F.
- Grease and flour a 10 inch Bundt pan. Sift together the 2¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
- With an electric mixer, cream together the butter and Truvia until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yoghurt, mixing just until incorporated.
- Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
- Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Notes
The original recipe called for sugar instead of Truvia. Changing to Truvia reduced the SPs from 7 per serving to 4.
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