Mix the lemon zest, lemon juice and yoghurt together and set aside.
Beat the eggs and egg whites in a mixing bowl with an electric mixer until thick and ﬂuffy (but not creamy). Slowly add the caster sugar, and keep whipping until dissolved and mixture looks glossy.
Sieve the ﬂour mix into the eggs (do not pour in) and gently fold through carefully, without knocking all the air out of the egg mix.
Once folded through add the lemon yoghurt mix and, again, gently fold through until just combined.
Lightly spray 44 holes of four 12–hole (1 tablespoon) mini mufﬁn pans with canola oil. (Alternatively, cakes can be made in batches.) Spoon 1 tablespoon of mixture into the pan holes.
Bake the cakes in the oven on the middle shelf for approximately 5 minutes or until cooked through and slightly coloured. Remove from the oven and cool on a wire rack. Repeat this process until all the mixture is used.
Place the berries in a heatproof bowl and sift the icing sugar over the berries. Cover with cling wrap. Place the covered bowl over a pot of boiling water then turn down the heat and gently simmer for approximately 10 minutes. (Berries should be quite wet and soup-like.)
To put the cakes together, remove a small amount from the inside of one cake. Fill with ½ teaspoon yoghurt and then ½ teaspoon berry mix, then place another cake on top (dome side up). Repeat the process for the rest of the cakes then dust lightly with icing sugar.
RECIPE NOTESCooks Tip: These cute cakes are very fresh and light, and are hard to refuse. It is best to put the clam cakes together just before serving. You can substitute 100 g frozen mixed berries if fresh berries are not in season.
Diabetic Friendly: Serve with extra berries on the side to be diabetic friendly.
Per serve: fat 0.6 g | saturated fat 0.2 g | protein 1.5 g | carbohydrate 9.9 g | sodium 30 mg | energy 217 kJ (52 Cal) | GI medium
Recipe taken from The Healthy Switch Collection by Regina Weedon.
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