The Sweet Life Recipes - Sweet Endings

So if you are willing to watch this cake, you will be rewarded with a gem. But, if you don’t…this can get dry on you real quick. The key is test it when you think it’s not quite done yet. And make sure that you stick the toothpick down in the cake. If there’s a bit of a “crust” on the top of the tube pan, lift that up a bit so it doesn’t scrape off any wet batter on the way out and trick you into thinking it’s done when it’s not. But whatever you do. Don’t over bake this one.

½ c. whole wheat pastry flour
1 ½ c. cake flour
¾ c. sucralose
2 ½ t. baking powder
¾ t. salt
6 T. fat free vanilla yogurt
¾ c. low fat milk
¼ c. egg substitute
3 T. brown sugar
2 T. cinnamon
1 c. frozen blueberries

Mix together dry ingredients. In a blender combine yogurt, milk and egg substitute. Add dry ingredient mixture and blend. Pour 1 cup of batter into separate bowl and season with brown sugar and cinnamon. Pour half of unseasoned batter into a Bundt pan coated with non-stick cooking spray. Sprinkle with blueberries. Spread spiced batter mixture over blueberry layer. Swirl contents of the pan gently with a knife. Top with the rest of the non-spiced batter and bake at 350 degrees for 40-60 minutes, until toothpick inserted in center comes out clean.