Strawberry and Cream Mug Cake

A protein-packed mug cake that can be made in the microwave, this dish featuring siggi’s yogurt is perfect single-serving dessert.

This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.


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Recipe by Alexandra Caspero, MA, RD

Ingredients
Cake

  • 2 tablespoons siggi’s Strawberry Non‑Fat Yogurt
  • Cooking spray
  • 1 large egg
  • 1 tablespoon vegetable oil
  • ⅛ teaspoon baking powder
  • ¼ teaspoon vanilla extract
  • 2 tablespoons cane sugar
  • 5 tablespoons all-purpose flour

Topping

  • 1 tablespoon whipped cream, optional
  • 2 large strawberries, thinly sliced, optional

Directions

Lightly coat large mug with cooking spray. Add yogurt, egg, oil, baking powder, vanilla extract, sugar and flour to mug and whisk with a fork until smooth. Microwave for 2 minutes, 50 seconds at low power (about 30-percent power). Let sit for 90 seconds before removing. Enjoy as is or topped with whipped cream and sliced fresh berries. Serves 1.

Nutrition Information
Serving size: 1 cake

CALORIES 446; TOTAL FAT 19g; SAT. FAT 3g; CHOL. 166mg; SODIUM 134mg; CARB. 58g; FIBER 1g; SUGARS 27g; PROTEIN 13g

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Alexandra Caspero
Alexandra Caspero, MA, RD, CLT, is a registered dietitian and nutrition expert with a passion for health and wellness. Alex is a nationally recognized nutritionist and appears regularly on TV, print and social media. She was most recently featured in Runner's World, Men's Health, Fitness, Shape Magazine & Vogue. As the campus dietitian, director of wellness and adjunct instructor at University of the Pacific, Alex teaches what she preaches. Through innovative programs and services, Alex inspires students to become their healthiest selves. Her blog, DelishKnowledge, focuses on making whole-food eating deliciously simple. Alex also dishes out delicious tips to her thousands of social media followers.


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