Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (180ml) plain Greek yogurt
  • 1/2 cup (120ml) unsweetened applesauce
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120ml) skim milk
  • 8 oz (225g) low-fat cream cheese, softened
  • 1/2 cup (120g) plain Greek yogurt, chilled
  • 1/4 cup (60ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1g salt
  • 1 cup (150g) fresh blueberries
  • 1 1/2 cups (225g) fresh raspberries

Instructions:

  1. Preheat oven to 350°F (175°C). Line the bottom of a 9x13 inch baking pan with parchment paper, leaving a slight overhang on the sides.
  2. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat the eggs, Greek yogurt, applesauce, vanilla extract, and skim milk until smooth.
  4. Fold the wet ingredients into the dry ingredients until just combined; stir until smooth but do not overmix.
  5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 15–20 minutes, or until the top springs back when touched and edges pull away from the sides.
  6. Allow the cake to cool completely in the pan.
  7. Beat the softened low-fat cream cheese until smooth. Gradually fold in the chilled Greek yogurt, maple syrup, vanilla extract, and salt.
  8. Whip the frosting on medium-high for 2 minutes until fluffy and holding soft peaks.
  9. Spread the frosting in an even layer across the cooled cake.
  10. Arrange blueberries in a rectangle in the upper left corner to create the union, and line the remaining area with alternating rows of raspberries and white frosting stripes.