Diet strawberry and yogurt loaf cake.

Traditional recipe and Thermomix

Today I will offer a light version of a loaf cake with no sugar and no fats. To sweeten I will use a little sweetener and a few strawberries which inside will create a softness on the palate that is sublime.

Great for breakfast or an afternoon snack for both adults and children.

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Cost: Very economical
Rest time: 10 Minutes
Preparation time: 10 Minutes
Cooking time: 20 Minutes
Portions: 8
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Spring, Summer

137.30 Kcal

calories per serving

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Energy 137.30 (Kcal)
Carbohydrates 33.55 (g) of which sugars 3.14 (g)
Proteins 6.28 (g)
Fat 2.65 (g) of which saturated 1.24 (g)of which unsaturated 1.20 (g)
Fibers 1.36 (g)
Sodium 35.72 (mg)

Indicative values for a portion of 87 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

2 cups strawberries (or other fruit as desired)
1/2 lemon, juiced
1 7/8 cups all-purpose flour (type 00) (or low glycemic index flour)
1 packet vanillin (vanilla powder)
1/2 lemon zest (grated)
1 packet baking powder
1.4 oz stevia (or 4.2 oz (about 2/3 cup) erythritol)
2/3 cup yogurt (plain, strawberry-flavored, or Greek)
3 eggs

Diet strawberry and yogurt loaf cake

Tools

What we need to prepare it

1 Loaf pan 10 in
2 Bowls
1 Stand mixer
Parchment paper
1 Knife

Steps

Diet strawberry and yogurt loaf cake

First, preheat the oven in conventional (static) mode to 356°F. Squeeze a lemon and collect half of its juice.
Start from good-quality, preferably organic, ingredients.
Wash and slice the strawberries, put them in a bowl or on a plate with the lemon juice.
In the stand mixer, put the sweetener, the eggs and the grated lemon zest, and begin to whisk.
When the mixture is whipped, add the flour little by little and continue whisking. Add the vanillin and the yogurt, and when these ingredients are well incorporated, add the baking powder.
As soon as the batter looks smooth and homogeneous, stop the mixer.
Pour half of the batter into the pan, add half of the strawberries. Complete with the rest of the batter and decorate with strawberry slices to your liking. Bake in the preheated oven for 20 minutes at 356°F with fan (convection).
Check doneness with a skewer; if it comes out wet, extend baking a little, otherwise turn off the oven, remove the pan and wait for it to cool. Then remove the loaf cake from the pan and dust with powdered sugar.
For Thermomix: insert the butterfly whisk, then add the sweetener, lemon zest and eggs and mix 3 minutes, butterfly, speed 3. After this time, with the butterfly still moving at speed 3, add the flour little by little through the hole and continue whisking for another 3 minutes at speed 3.
Pour half of the batter into the pan, add half of the strawberries. Complete with the rest of the batter and decorate with strawberry slices to your liking. Bake in the preheated oven for 20 minutes at 356°F with fan (convection).
Check doneness with a skewer. When you take the pan out, wait for it to cool, then remove the loaf cake from the pan and dust with powdered sugar.
Here is the Diet Strawberry and Yogurt Loaf Cake ready