Blueberry Yoghurt Cake

When you are cutting, the first thing to usually get muscled out of your macros are the sweet treats. But in terms of adherence, I believe it’s definitely better to take a balanced approach and still allow yourself a little of what you fancy. Thankfully, I have a few low fat, low calorie bakes up my sleeve that help me stay on track and nip cravings in the bud. Made using our Vanilla Creme Whey, this is one of them... washed down with a nice brew on a chilly afternoon, and I’m none the wiser to being in a deficit. Bliss.

Serves 4

INGREDIENTS

• 120g 0% fat Greek yoghurt
• 1 small egg, whisked
• 30ml soya milk
• 1 scoop (30g) Efectiv Vanilla Creme Whey
• 60g self raising flour
• 60g frozen blueberries
• FryLight

METHOD

1. Preheat your oven to 180°C.
2. Mix the Greek yoghurt, egg and milk together until smooth.
3. Mix together the self raising flour and Efectiv Whey in a separate bowl. Add into the wet mixture and stir well until all combined.
4. Fold in the frozen blueberries (or fresh if you prefer) and transfer to a small (approx 10x15cm) baking dish coated with a few squirts of FryLight low cal oil spray.
5. Bake in the oven for approximately 20 minutes (or until the cake is nicely golden brown on top). Allow to cool a little then slice up and enjoy!

This will keep in an airtight container in the fridge for around 2 days.

NUTRITION

• Calories 117kcal
• Protein 10.6g
• Carbs 16.1g
• Fat 1g

Looking for more low-calorie, high-protein baking ideas? Browse our full protein recipe collection or explore our whey protein range to find your favourite flavour.

Recipe by Fuelled By Macros. Get 40% off Efectiv with code FBM40