I decided to experiment with using olive oil as a replacement for Flora as 2 teaspoons of healthy oil per day are free on No Count. It makes another alternative to No Count baking and these are rather tasty!
If tracking, they would be 3 points each.
Ingredients (makes 8 cakes):
- 200g oats (blitzed in food processor)
- 30g Natvia Sweetener
- ¼ tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tbsp olive oil
- 1 tsp vanilla extract
- 150g low fat natural yogurt
- 1 egg
- the zest and juice of a lemon
- about 20 raspberries
For the topping:
- 150g quark
- 100g Philadelphia lightest (16g per serving is 0 points)
- 30g Natvia Icing Mix (need to Google suppliers)
- a couple of drops of food colouring
- Pre-heat the oven to 180C.
- Put the oats, Natvia Sweetener, baking powder and bicarbonate of soda in a bowl and mix it together.
- In a separate bowl, whisk the lemon juice, yogurt, egg, vanilla extract and olive oil.
- Pour this mixture into the oat mixture and stir until it’s all blended together.
- Fill 8 silicone cake cases half full of the mixture. Put 2 or 3 raspberries in each one before covering with the rest of the mixture.
- Bake in the oven for about 20 minutes.
To make the topping:
Mix the quark, Philadelphia lightest, Natvia Icing Mix, lemon zest and food colouring. Leave in the fridge to set a bit and then place on top of the cakes just before serving, after the cakes have cooled down. Enjoy!
You could make these cakes without a sweetener, just add 2 chopped up tinned pears (in natural juice) instead.