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Gluten Free Potato Pound Cake with Berries and Greek Yogurt
CUPCAKES AND KALE CHIPS15Ingredients
75Minutes
900Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 3/4 cups all purpose gluten free flour (I used Bob's Red Mill OR all of the following:)
- 1/4 cup sorghum flour
- 1/4 cup tapioca starch
- 2 tsp. baking powder
- 1 tsp. xanthan gum
- 1/2 tsp. salt
- 1 cup unsalted butter (at room temperature)
- 1 cup sugar
- 4 large eggs
- 1/2 cup mashed potatoes (packed, from Idaho® Russet potatoes that have been peeled and boiled until tender)
- 1 Tbsp. vanilla paste (or vanilla extract)
- 2 cups strawberries (fresh, sliced)
- 2 cups fresh blueberries
- 1 Tbsp. jam (your favorite berry, or jelly)
- greek yogurt (Cabot Vanilla Bean)
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NutritionView More
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900Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories900Calories from Fat490 |
| % DAILY VALUE |
| Total Fat54g83% |
| Saturated Fat32g160% |
| Trans Fat |
| Cholesterol345mg115% |
| Sodium750mg31% |
| Potassium500mg14% |
| Protein12g |
| Calories from Fat490 |
| % DAILY VALUE |
| Total Carbohydrate96g32% |
| Dietary Fiber5g20% |
| Sugars70g |
| Vitamin A35% |
| Vitamin C110% |
| Calcium30% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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