Low-Fat Strawberry Yogurt Cake

• FOR THE CAKE:
• 1-1/2 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 8 Tablespoons Nonfat Plain Greek Yogurt
• 1 cup Granulated Sugar
• 1 whole Egg
• 1/2 cups Low Fat Milk
• 2 teaspoons Vanilla Extract
• 2 teaspoons Honey
• 1 pound Fresh Strawberries Washed Hulled And Sliced
• FOR THE GLAZE:
• 4 Tablespoons Milk
• 8 Tablespoons Powdered Sugar
• 1 teaspoon Vanilla Extract

1. 1. Preheat oven to 325 F. Grease a standard size pie dish. Add flour, baking powder, baking soda and salt into a large bowl.
2. 2. In a separate large bowl, add Greek yogurt, sugar, egg, milk, vanilla extract and honey together. Stir until well combined and homogeneous. Combine the wet and dry ingredients.
3. 3. Layer 1/2 of sliced strawberries on the bottom of the pie plate. Pour batter over strawberries and spread evenly. Layer the other 1/2 of the berries on top of the cake.
4. 4. Place cake in the oven and cook for 40 minutes. After 40 minutes, cover with foil and bake another 10 minutes or until a toothpick inserted into the middle of the cake comes out clean.
5. 5. While the cake is cooking, make glaze. Add the ingredients together in a bowl and stir. Let it sit for a few minutes and the glaze will set up. When cake is done remove it from the oven and place dish on a rack.
6. 6. Once the cake is completely cool, drizzle glaze over cake. Refrigerate for up to 3 days. Enjoy!

cake, allpurpose, baking powder, baking soda, salt, greek yogurt, sugar, egg, low fat milk, vanilla, honey, fresh strawberries, milk, powdered sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/low-fat-strawberry-yogurt-cake/ (may not work)