Carolyn™ - Outdoor Cooking In Oz

 DIET FRIENDLY RASPBERRY & LEMON CAKE

The only time I buy magazines is when on holidays, especially when I dont have my computer with me.  I saw this cake in a New Zealand Weight Watchers magazine and thought it would make an easy camping cake.  I had to substitute the Nestle Diet Lemon Meringue Yoghurt for a Lemon Cheesecake one.  I made up the recommended sauce but no one wanted to have it on the cake.  This serves 8 and has 5 Propoints per serve if this means anything to you.

Ingredients:

Cake:

l cup SR Flour

1 200g tub Nestle Diet Lemon Cheese cake if you cant get Lemon Meringue Yoghurt 

1/3 cup skim condensed milk

2 eggs lightly beaten

l tspn grated lemon rind

1 1/2 cups of frozen raspberries

Topping:

1/4 cup flaked almonds

1/2 tspn ground cinnamon

3 tspn brown sugar

Sauce:

1 200g tub Nestle Diet Lemon Cheese cake if you cant get Lemon Meringue Yoghurt 

1/3 cup skim condensed milk

Preheat the oven to 190C (or heat beads if cooking in a camp oven)

Lightly spray a 18cm diameter cake tin with oil, line with baking paper.

Sift flour into a medium mixing bowl.

In another bowl, combine 1/3 cup of skim condensed milk, one tub of Yoghurt, eggs, lemon rind until smooth.  Fold in Flour, fold in frozen raspberries then spoon evenly into tin.

In small bowl combine nuts, spice and sugar and sprinkle over the top of cake.

Bake for 45-50 minutes or until risen and firm to the touch.  Leave to stand for 5 minutes before turning out onto a wire rack to cool.  To prevent cake toppping from coming apart, loosely wrap a pieces of foil over the top of cake to turn out, then place cake bottom side down on wire rack.

Combine remaining yoghurt and skim condense milk and serve with cake.  Cut into 8 serves.  We enjoyed it today after a swim.