Yogurt cake

1 servings

Ingredients

Quantity Ingredient
This moist, flavourful cake
Comes from Jaques Pepin's
New \"SIMPLE
AND HEALTHY COOKING\"
(Rodale/McClelland &
Stewart) As the name
Suggests, the recipes are
Easy and good for you.

Directions

....... ............................ ....... ..................

½ c Sugar 3 tb Corn or Canola Oil 1 ts Vanilla Extract ¼ c Skim Milk ¼ c Plain No-Fat Yogurt 1 c Cake and Pastry Flour; sifted ½ ts Baking Soda 2 ea Egg Whites 5 c Blueberries; slightly thawed <OR> Strawberries; sliced

PREHEAT oven to 350F. Lightly coat an 8-inch round cake pan with vegetable cooking spray. Set aside.

PLACE sugar, oil and vanilla in a large mixing bowl. Combine with a whisk until well blended. Add milk and yogurt; mix well. Add flour and baking soda and mix gently until incorporated.

BEAT egg whites at medium to high speed until whites form stiff peaks when beaters are lifted. Fold them into batter. Pour batter into prepared pan. Bake 30 to 35 minutes. Cool cake in pan until lukewarm, then invert onto rack and cool completely. Cut into 10 wedges, topping each piece with ½ cup fruit.

PER SLICE: 162 calories; 4½ gram fat From Article: Pepin Power in Toronto Sun 5 April, 1995 By: Cynthia David From: Sam Lefkowitz Date: 04-09-95 (22) Homecook

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