- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300Â°F to 350Â°F). For cream topping, in a small bowl combine yogurt, sour cream and 1/2 teaspoon of the orange peel; stir. Cover and refrigerate.
- In another small bowl combine butter and remaining 1/4 teaspoon orange peel. Lightly spread both sides of cake slices with butter mixture.
- Place cake slices on grill. Grill, covered, 1 1/2 to 3 minutes per side or until light golden. Transfer to individual plates. Top cake with cream topping and fresh raspberries, and serve.
View all nutritional information
Calories 137, Calories Fat 72, Total Fat 8g, Saturated Fat 2g, Cholesterol 9mg, Sodium 80mg, Carbohydrate 13g, Protein 2g
|Calories (fat) extra||52|
|Total Fat (extra)||12|
|Saturated Fat (extra)||12|
|Vitamin A (extra)||6|
|Vitamin C (extra)||21|