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Peach-Blueberry Yogurt Cake

Peach-Blueberry Yogurt Cake
Total Time:
60 minutes
Active Time:
15 minutes


2 cups frozen peach slices, thawed
1 cup frozen whipped topping, thawed
Cooking spray
1 (15.25-oz) package yellow cake mix
1/4 cup unsweetened apple sauce
1/4 cup plain Greek yogurt
1 cup reduced-fat milk
2 large eggs (or 1/2 cup egg substitute)
6 oz fresh blueberries
2 tablespoons raw (coarse) sugar


  1. Place peaches and whipped topping out to thaw. Preheat oven to 350°F. Coat 9-inch baking dish with spray. Combine in large bowl: cake mix, apple sauce, yogurt, milk, and eggs; whisk 1 minute and until blended. Pour batter into prepared baking dish.
  2. Top batter with fruit; sprinkle with sugar. Bake 30–35 minutes or until golden and edges begin to pull away from the sides. Let stand 15 minutes to cool. Serve whipped topping over slices of cake. (Makes 9 servings.)

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Nutritional Information

CALORIES (per 1/9 recipe) 380kcal; FAT 16.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 70mg; SODIUM 360mg; CARB 51g; FIBER 1.00g; SUGARS 31g; PROTEIN 7g; CALC 15%; VIT A 4%; VIT C 8%; IRON 15%

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