Berry Yogurt Cake

• 8 tbsp (1 stick) buttery spread sticks
• 1/3 cup packed brown sugar
• 2 None eggs
• 1 1/4 cups whole wheat self-rising flour, sifted
• 1 cup plain low fat yogurt
• 1 cup frozen mixed berries
• None None Fresh berries, to serve
• None None FOR THE YOGURT CREAM
• 1/2 cup light spreadable cream cheese
• 1/3 cup plain low fat yoghurt
• 1/4 cup powdered sugar

1. Preheat the oven to 350u0b0F. Grease and line an 8 1/2 x 4 1/2 inch loaf pan with parchment paper, extending the paper over long sides for handles.
2. Beat spread and brown sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition
3. Stir in flour and yogurt. Fold in berries. Spoon mixture into prepared pan, smoothing top.
4. Bake for 1 to 1 1/4 hours until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on a wire rack.
5. For the yogurt cream, beat cream cheese in a small bowl with electric mixer until smooth. Beat yogurt and powdered sugar until smooth. Serve cake with yogurt cream and fresh berries.

buttery, brown sugar, eggs, whole wheat selfrising flour, yogurt, fresh berries, yogurt cream, cream cheese, yoghurt, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/25751 (may not work)