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Prep Time:25 minsAdditional Time:30 minsTotal Time:55 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:30 minsTotal Time:55 minsServings:8Yield:8 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:55 mins
Total Time:
55 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅔cupwhole-wheat flour (white or regular)½cupoat bran¼cupalmond flour or whole-wheat flour (white or regular)1 ½teaspoonsbaking powder¼teaspoonbaking soda¼teaspoonground cinnamon⅛teaspoonsalt¾cupnonfat vanilla yogurt plus 1/3 cup, divided¼cuppacked brown sugar1egg, lightly beaten2tablespoonsvegetable oil½teaspoonalmond extract (Optional)1tablespoonorange juice¼cuplow-sugar strawberry preserves3tablespoonssliced almonds⅓cupchopped fresh strawberries
Cook Mode(Keep screen awake)
Ingredients
⅔cupwhole-wheat flour (white or regular)
½cupoat bran
¼cupalmond flour or whole-wheat flour (white or regular)
1 ½teaspoonsbaking powder
¼teaspoonbaking soda
¼teaspoonground cinnamon
⅛teaspoonsalt
¾cupnonfat vanilla yogurt plus 1/3 cup, divided
¼cuppacked brown sugar
1egg, lightly beaten
2tablespoonsvegetable oil
½teaspoonalmond extract (Optional)
1tablespoonorange juice
¼cuplow-sugar strawberry preserves
3tablespoonssliced almonds
⅓cupchopped fresh strawberries
DirectionsCombine flour, oat bran, almond flour (or flour), baking powder, baking soda, cinnamon, and salt in a medium bowl. Combine 3/4 cup yogurt, brown sugar, egg, oil, and almond extract (if using) in a small bowl. Stir the yogurt mixture into the flour mixture just until combined.Combine orange juice and preserves in a small bowl. (Refrigerate the batter and filling in separate airtight containers for up to 3 days. For single servings, see Tips.)To serve, preheat oven to 375 degrees F. Coat six 6-oz. custard cups or ramekins with cooking spray. Set in a shallow baking pan.Spoon 1/3 cup of the batter into each prepared cup. Bake until the edges are firm but the centers are still slightly doughy, 10 to 12 minutes. Remove from oven. Spoon the filling onto the center of the cakes and sprinkle with almonds. Bake until a toothpick comes out clean, about 9 minutes more. Cool on a wire rack for 10 minutes.Combine strawberries and the remaining 1/3 cup yogurt in a small bowl; spoon onto the warm cakes.TipsEquipment: 6-oz. custard cups or ramekinsTips: To serve one cake, fill one custard cup or ramekin and bake as directed (Steps 3-4), using 1 Tbsp. filling and 1 1/2 tsp. almonds. Serve with 1 Tbsp. topping.Sugar Substitute: We do not recommend a sugar sub for this recipe.Originally appeared: Diabetic Living Magazine, Summer 2018
Directions
Combine flour, oat bran, almond flour (or flour), baking powder, baking soda, cinnamon, and salt in a medium bowl. Combine 3/4 cup yogurt, brown sugar, egg, oil, and almond extract (if using) in a small bowl. Stir the yogurt mixture into the flour mixture just until combined.Combine orange juice and preserves in a small bowl. (Refrigerate the batter and filling in separate airtight containers for up to 3 days. For single servings, see Tips.)To serve, preheat oven to 375 degrees F. Coat six 6-oz. custard cups or ramekins with cooking spray. Set in a shallow baking pan.Spoon 1/3 cup of the batter into each prepared cup. Bake until the edges are firm but the centers are still slightly doughy, 10 to 12 minutes. Remove from oven. Spoon the filling onto the center of the cakes and sprinkle with almonds. Bake until a toothpick comes out clean, about 9 minutes more. Cool on a wire rack for 10 minutes.Combine strawberries and the remaining 1/3 cup yogurt in a small bowl; spoon onto the warm cakes.TipsEquipment: 6-oz. custard cups or ramekinsTips: To serve one cake, fill one custard cup or ramekin and bake as directed (Steps 3-4), using 1 Tbsp. filling and 1 1/2 tsp. almonds. Serve with 1 Tbsp. topping.Sugar Substitute: We do not recommend a sugar sub for this recipe.
Combine flour, oat bran, almond flour (or flour), baking powder, baking soda, cinnamon, and salt in a medium bowl. Combine 3/4 cup yogurt, brown sugar, egg, oil, and almond extract (if using) in a small bowl. Stir the yogurt mixture into the flour mixture just until combined.
Combine orange juice and preserves in a small bowl. (Refrigerate the batter and filling in separate airtight containers for up to 3 days. For single servings, see Tips.)
To serve, preheat oven to 375 degrees F. Coat six 6-oz. custard cups or ramekins with cooking spray. Set in a shallow baking pan.
Spoon 1/3 cup of the batter into each prepared cup. Bake until the edges are firm but the centers are still slightly doughy, 10 to 12 minutes. Remove from oven. Spoon the filling onto the center of the cakes and sprinkle with almonds. Bake until a toothpick comes out clean, about 9 minutes more. Cool on a wire rack for 10 minutes.
Combine strawberries and the remaining 1/3 cup yogurt in a small bowl; spoon onto the warm cakes.
Tips
Equipment: 6-oz. custard cups or ramekins
Tips: To serve one cake, fill one custard cup or ramekin and bake as directed (Steps 3-4), using 1 Tbsp. filling and 1 1/2 tsp. almonds. Serve with 1 Tbsp. topping.
Sugar Substitute: We do not recommend a sugar sub for this recipe.
Originally appeared: Diabetic Living Magazine, Summer 2018
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Nutrition Facts(per serving)229Calories9gFat35gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
