Strawberry Snack Cake
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Strawberry low fat yogurt||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Margarine stick||3 Tablespoon, melted|
|Vanilla extract||1⁄2 Teaspoon|
|Egg||1 Large, lightly beaten|
|Sliced strawberries||2⁄3 Cup (10.67 tbs), slightly mashed|
|Powdered sugar||1 Teaspoon|
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; stir well, and make a well in center of mixture.
Combine yogurt and next 4 ingredients in a bowl; stir well.
Add to flour mixture, stirring just until moist.
Gently fold in mashed strawberries.
Spoon batter into an 8-inch square baking pan coated with cooking spray.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
Let cake cool in pan at least 10 minutes on a wire rack.