BREAKFAST BERRY CAKE AND YOGURT adapted from Two-Step Diabetes Cookbook
Makes 9 servings in an 8″square pan (2 1/2″ square and 1/3 cup yogurt per serving)

1 cup all-purpose flour (I used unbleached flour)
7 Tablespoons sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup nonfat buttermilk
1 large egg
3 Tablespoons canola oil or light olive oil
1/2 teaspoon almond extract
1 (1-pound) bag frozen mixed berries
3 cups plain nonfat Greek yogurt

Preheat oven to 350˚F. Meanwhile, combine the flour, all but 2 teaspoons of the sugar, baking powder, baking soda, cinnamon, salt, buttermilk, egg, oil, and extract in a medium bowl. Whisk together until smooth and pour into an 8-inch square baking pan coated with cooking spray; top with the frozen berries.

Bake 55 minutes to 1 hour or until browned and wooden pick inserted 2 inches from edge comes out clean. Remove from oven, place pan on cooling rack, and sprinkle with remaining sugar (I forgot to sprinkle on the remaining sugar, but I didn’t really miss having it on there). Serve hot, warm, or room temperature with yogurt on the side.

Cook’s Tip: If serving hot, use a spoon to remove. It will be a “loose” pudding cake texture. If serving warm, carefully cut into squares and use a flat spatula to remove; it will be a very moist pudding cake texture. If serving room temperature, cut into squares. Use a flat spatula to remove. It will be a firmer, but still very moist, pudding cake texture.

EXCHANGES/CHOICES: 2 Carbohydrate, 1 Protein, lean 1/2 Fat
BASIC NUTRITIONAL VALUES: Calories 215 (Calories from fat 45), Total Fat 5.0 g (Saturated Fat 0.5 g, Trans Fat 0.0 g), Cholesterol 20 mg, Sodium 175 mg, Potassium 180 mg, Total Carbohydrate 30 g (Dietary Fiber 2 g, Sugars 17 g), Protein 11 g, Phosphorus 170 mg

Recipe used with permission | nancy-c.com