Hearty oatmeal combined with cherries and almond to make a portable bar for breakfast, snacks or dessert.
- 1 1/2 cup low-fat plain yogurt (can use Greek, but I like regular better – it makes for a fluffier frosting)
- ¼ cup powdered sugar
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- Sprinkles, cherries – optional for garnish
- 1 cup all-purpose flour
- ½ cup oats (quick or old fashioned, uncooked), blended in blender to consistency of flour
- 1 cup oats (quick or old fashioned, uncooked)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- One 6-ounce container cherry low-fat Greek yogurt
- 1/2 cup granulated sugar
- 4 egg whites
- 3 tablespoon softened butter
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 1 cup pitted and halved sweet or sour cherries (fresh or frozen, partially thawed if frozen)
- Begin frosting about 2 hours before serving cake: Place two paper coffee filter inside a medium-sized colander; place the colander over a bowl. Spread yogurt evenly over filter; cover with plastic wrap and place in refrigerator. To make frosting, pour off drained whey liquid. Scrape the yogurt from coffee filter and place in a clean bowl; add sugar and extracts. Mix well; refrigerate.
- To make cake, preheat oven to 350°F. Lightly spray 9-inch square baking pan with cooking spray; set aside.
- In a large bowl, combine flours, oats, baking powder, baking soda, salt and cinnamon; set aside.
- In a medium bowl, combine yogurt, sugar, egg whites, butter, extracts; beat for 2 minutes with an electric mixer. Add to flour mixture and stir with a wooden spoon just until mixture is moistened. (Do not overmix.) Gently fold in cherries.
- Bake for 40-50 minutes or until wooden toothpick inserted in center comes out clean.
- Cool completely. Frost with yogurt frosting; garnish if desired.