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Warm Raspberry-Pistachio Cakes

Warm Raspberry-Pistachio Cakes

Modified from Everyday Food

Ingredients

  1. Nonstick cooking spray
    1/2 cup shelled unsalted pistachios (or blanched whole almonds)
    3/4 cup sugar
    1/4 teaspoon salt
    4 tablespoons Greek yogurt
    1 teaspoon vanilla extract
    1 egg and two egg whites
    1/2 cup whole wheat pastry flour
    1 cup fresh raspberries

Directions

  1. Preheat oven to 400 degrees. Coat six 6-ounce ramekins or custard cups with cooking spray. In food processor, finely grind nuts with sugar and salt. Add yogurt, vanilla, and whole egg; process until smooth. Add flour; pulse until moistened (do not over mix). Scrape batter in a large bowl.
  2. In a medium bowl, beat egg whites until stiff peak form. Fold into cake batter.
  3. Divide batter equally among ramekins; sprinkle with raspberries. Place on a rimmed baking sheet; bake until firm and pulling away from sides, 20 to 25 minutes. Serve warm (or at room temperature).

Serves 6.

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