Raspberries and Cream Grill Cakes
Servings and Ingredients
|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|
- 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.
180 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 20mg
- Sodium: 235mg
- Total Carbohydrates: 26g
- Protein: 4g