Recipe
Dessert
Raspberries and Cream Grill Cakes
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. nonfat vanilla yogurt | ||
| 3 tbsp. light sour cream | ||
| ¾ tsp. grated orange peel, divided | ||
| 2 tbsp. Hy-Vee unsalted butter, melted | ||
| 4 thick slices Hy-Vee Bakery angel food cake | ||
| 1 (6 oz) container fresh raspberries |
Directions
- For cream topping, in a small bowl combine yogurt, sour cream and 1/2 teaspoon of the orange peel; stir. Cover and refrigerate.
- In another small bowl combine butter and remaining 1/4 teaspoon orange peel. Lightly brush both sides of cake slices with butter mixture.
- Coat a large skillet or grill pan with nonstick cooking spray, and place over high heat. Place cake slices in skillet or on grill pan. Cook 1-1/2 to 3 minutes per side or until light golden. Transfer to individual plates. Top cake with cream topping and fresh raspberries, and serve.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 20mg
- Sodium: 235mg
- Total Carbohydrates: 26g
- Protein: 4g
Recipe Source:
Try-Foods International.