No Count Lemon and Raspberry Cakes

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

Method:

1. Pre-heat the oven to 180C.
2. Put the oats, Natvia Sweetener, baking powder and bicarbonate of soda in a bowl and mix it together.
3. In a separate bowl, whisk the lemon juice, yogurt, egg, vanilla extract and olive oil.
4. Pour this mixture into the oat mixture and stir until it’s all blended together.
5. 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.
6. 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.