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Preheat oven to 350F
Coat a 9x9" baking dish wth cooking spray.
1 3/4 cups whole grain pastry flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups low fat plain yogurt
2 tbsp. canola oil
1 tsp. vanilla extract
3 large egg whites, at room temperature
1 1/4 cups raspberries
2 tbsp. honey
2 tbsp. hot tap water
1/4 cup raspberry all-fruit preserves, melted
12 servings
In a large bowl, mix the flour, 1/2 cup of the sugar, 1/4 cup of the cocoa, the baking powder, baking soda, and salt.
In a small bowl, mix 1 cup of the yogurt, the oil, and vanilla.
Place the egg whites in a medium bowl.
Using an electric mixer on high speed, beat until soft peaks form.
Gradually beat in the remaining 1/2 cup sugar until stiff, glossy peaks form.
Stir the yogurt mixture into flour mixture just until moistened.
Fold in the egg whites until no streaks of white remain.
Pour into the prepared baking dish.
Sprinkle evenly with 1 cup of the raspberries.
Bake for 40 minutes, or until a wooden pick inserted in teh center comes out clean.
Cool on a rack for 10 minutes.
Remove from the pan and place on the rack to cool completely.
In a small bowl, mix the honey, water, and the remaining 1/4 cup cocoa.
In another small bowl, mix the preserves and the remaining 1/2 cup yogurt.
To serve, cut the cake into squares and top with a dollop of yogurt and a drizzle of chocolate sauce.
Garnish with the remaining 1/4 cup raspberries.
Coat a 9x9" baking dish wth cooking spray.
1 3/4 cups whole grain pastry flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cups low fat plain yogurt
2 tbsp. canola oil
1 tsp. vanilla extract
3 large egg whites, at room temperature
1 1/4 cups raspberries
2 tbsp. honey
2 tbsp. hot tap water
1/4 cup raspberry all-fruit preserves, melted
12 servings
In a large bowl, mix the flour, 1/2 cup of the sugar, 1/4 cup of the cocoa, the baking powder, baking soda, and salt.
In a small bowl, mix 1 cup of the yogurt, the oil, and vanilla.
Place the egg whites in a medium bowl.
Using an electric mixer on high speed, beat until soft peaks form.
Gradually beat in the remaining 1/2 cup sugar until stiff, glossy peaks form.
Stir the yogurt mixture into flour mixture just until moistened.
Fold in the egg whites until no streaks of white remain.
Pour into the prepared baking dish.
Sprinkle evenly with 1 cup of the raspberries.
Bake for 40 minutes, or until a wooden pick inserted in teh center comes out clean.
Cool on a rack for 10 minutes.
Remove from the pan and place on the rack to cool completely.
In a small bowl, mix the honey, water, and the remaining 1/4 cup cocoa.
In another small bowl, mix the preserves and the remaining 1/2 cup yogurt.
To serve, cut the cake into squares and top with a dollop of yogurt and a drizzle of chocolate sauce.
Garnish with the remaining 1/4 cup raspberries.
