Recipes

Ingredients

• 1 tablespoon all-purpose flour
• 1 teaspoon Dutch-processed cocoa
• 2 cups all-purpose flour
• 2/3 cups Dutch processed cocoa
• 1-1/2 teaspoons baking soda
• 1/2 cup butter or margarine (1 stick), softened
• 1-1/2 cups sugar
• 2 eggs
• 1-1/2 cupsVaalia Low Fat yoghurt
• 1 teaspoon vanilla extract

Directions

1. Mix 1 tablespoon of flour with 1 teaspoon of cocoa and dust the inside of a greased 9-inch Bundt opan or tube pan with this mixture, shaking out any excess.
2. Sift 2 cups of flour and 2/3 cup of cocoa together with the baking soda; set aside.
3. In a large mixing bowl, cream the butter and sugar together. Beat in the eggs, one at a time.
4. Add the flour mixture alternately with the VaaliaLow Fat yoghurt, in three parts. Do not over mix. Stir in the vanilla extract.
5. Pour the batter into the prepared pan and bake in a 350°C oven for 45-55 minutes, until a tester inserted in the centre comes out clean.
6. Cool for 10 minutes before inverting onto a rack to cool completely.

*The activity of the three active cultures is depleted by cooking and heating