Yogurt Lemon Cake with Berry Sauce

diabetes.ca

Eve Erasmus

subheading: Cake:

¾ cup (175 mL) whole-wheat flour

¾ cup (175 mL) all-purpose flour

⅓ cup (75 mL) packed light brown sugar

2 tsp (10 mL) baking powder

½ tsp (2 mL) baking soda

1 cup (250 mL) 1% or 2% plain yogurt

¼ cup (60 mL) canola oil

1 tbsp (15 mL) lemon zest

1 large egg

1 large egg white

subheading: Berry sauce:

1 bag (600 g) frozen mixed berries

¼ cup (60 mL) orange juice

2 tbsp (30 mL) packed brown sugar

2 tbsp (30 mL) water

2 tbsp (30 mL) cornstarch

Directions at diabetes.ca

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