Raspberries and Cream Grill Cakes


Raspberries and Cream Grill Cakes

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    Servings and Ingredients

    Serves 4
    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


    1. For cream topping, in a small bowl combine yogurt, sour cream and 1/2 teaspoon of the orange peel; stir. Cover and refrigerate.
    2. In another small bowl combine butter and remaining 1/4 teaspoon orange peel. Lightly brush both sides of cake slices with butter mixture.
    3. 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


    180 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 20mg
    • Sodium: 235mg
    • Total Carbohydrates: 26g
    • Protein: 4g

    Recipe Source:

    Try-Foods International.