Imported from the web
Low-Calorie Pumpkin Yogurt Cake
A high-volume, protein-rich cake made with pumpkin purée, fat-free Greek yogurt, and whipped egg whites. It is baked until just set, chilled, and finished with a thin yogurt-cocoa sauce.
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Ingredients
- 800 g pumpkin purée
- 500 g fat-free Greek yogurt
- 400 g egg whites (Beat until stiff.)
- 80 g cornflour
- vanilla extract (Some; amount not specified.)
- baking powder (Amount not specified.)
- sweetener (Amount not specified; author uses a whole cup. Sweetener type unspecified.)
- Greek yogurt (For the topping; thin layer, amount not specified.)
- cocoa powder (For the topping; amount not specified.)
- sweetener (For the topping; amount not specified.)
Steps
- 1
Beat the egg whites until stiff.
- 2
Blend the pumpkin purée, Greek yogurt, cornflour, vanilla extract, baking powder, and sweetener together with the beaten egg whites until combined.
- 3
Pour the mixture into a cake tin.
- 4
Bake at 160°C fan for about 65–85 minutes. The middle should be mostly set but still have a little wobble.
- 5
Let the cake cool completely, then refrigerate it for a few hours or overnight.
- 6
Mix a thin layer of yogurt with cocoa powder and sweetener to make a sauce, then spread it over the cake.
Notes
The source does not specify the quantities of vanilla extract, baking powder, topping ingredients, or a precise amount of sweetener; it says the author uses a whole cup of sweetener in the cake. Cake tin size and serving count are not stated. The post reports about 150 kcal per slice.
Nutrition per serving
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