Yoghurt Berry Clam Cakes by Regina Weedon

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Makes 22

These gorgeous little cakes are a “no guilt” sweet treat for afternoon tea!


  • canola oil spray
  • 100 g cornflour
  • ¼ cup (50 g) self-raising flour
  • zest of ½ lemon, finely chopped
  • 2 teaspoons lemon juice
  • 1 tablespoon plain low-fat yoghurt
  • 2 eggs
  • 2 egg whites
  • 70 g caster sugar
  • 1 tablespoon icing sugar
  • 30 g blackberries
  • 8 large strawberries, cut into chunks
  • 30 g raspberries
  • icing sugar, extra, for dusting


  1. Pre-heat oven to 180°C/160º fan-forced.
  2. Sift the cornflour and self-raising flour 3 times.
  3. Mix the lemon zest, lemon juice and yoghurt together and set aside.
  4. 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.
  5. 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.
  6. Once folded through add the lemon yoghurt mix and, again, gently fold through until just combined.
  7. 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.
  8. 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.
  9. 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.)
  10. 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 NOTES Cooks 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.

Nutritional Analysis

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
Healthy Switch CollectionRecipe taken from The Healthy Switch Collection by Regina Weedon. Click here to read about the seasonal fruit used in this recipe Click here to find out how to purchase this book         You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.