by Yuet K, from QLD


  • ½ cup low-fat dairy-free spread

  • ¾ cup Natvia Stevia blend

  • 2 eggs

  • 1½ cup wholemeal self-raising flour

  • ½ cup low fat yoghurt

  • 100g frozen raspberries

  • 80g light cream cheese, softened

  • ? cup icing sugar

  • 1 teaspoon lemon juice


  • 1.

    Preheat oven to 180°C/160°C fan-forced Grease 14cm × 21cm loaf pan; line base and two long sides with baking paper, extending paper 5cm above edges.

  • 2.

    Using electric mixer, beat spread and Natvia in medium bowl until light and fluffy.

  • 3.

    Add eggs, one at a time, beating until just combined Transfer mixture to medium bow; stir in flour, yoghurt and raspberries.

  • 4.

    Spread mixture into pan Bake, uncovered, about 1 hour 5 minutes.

  • 5.

    Stand 10 minutes, turn cake, top side up, onto wire to cool Place cake on serving plate; using spatulas, spread cake with cream cheese frosting.

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