Breakfast

Wheat free, fat free cakes stuffed with jam is for Breakfast, Snack.

Wheat free, fat free cakes stuffed with jam takes 20 minutes to prepare.

Wheat free, fat free cakes stuffed with jam takes 25 minutes to cook.

Wheat free, fat free cakes stuffed with jam makes 4 servings.

The ingredients for Wheat free, fat free cakes stuffed with jam are:

4 tbsp *Smuckers Blackberry Sugar Free Jam
2 serving Egg white, large
26 gram(s) Designer Whey Protein - 100 Good for you Calories 100% Whey Protein Powder - 1 scoop (26 grams)
35 gram(s) Vital Protein, Original Pea Protein Isolate (by ROSCOE01)
10 grams Corn Starch
5 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain
1 tsp Guar Gum (by GFNOMAD)
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tbsp Cider Vinegar
4 serving Stevia - Pure Via All Natural Zero Calorie Sweetener

Here is how you make Wheat free, fat free cakes stuffed with jam:

Mix all dry ingredients. Mix greek yogurt with vinegar and allow to sit at room temperature for 5 min. Preheat oven at 200. Lightly whisk the egg whites. Add the yogurt. Mix all together except on jam. Take 4 silicon molds. Spread 1/8 of the batter in each. Add 1 tbp jam in each. Add remaining batter on top of each evenly.Bake for 25 min. Allow to cool on wine rack before unmolding. Serving Size: 4 cakesNumber of Servings: 4Recipe submitted by SparkPeople user INSEARCH4LOWCAL.

The nutritional information for Wheat free, fat free cakes stuffed with jam is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 108.5

• Total Fat: 0.6 g
• Cholesterol: 16.6 mg
• Sodium: 360.0 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 1.5 g
• Protein: 15.9 g

Wheat free, fat free cakes stuffed with jam is French cuisine.

The dietary needs meet for Wheat free, fat free cakes stuffed with jam is Sugar Free