1/4 c Soft margarine
2 ea Egg whites
2 ts Fresh lemon juice
1 ea Lemon-rind grated
3/4 c Brown sugar or less
1 c Whole wheat flour
1 c Unbleached flour
1 t Baking soda
1/4 ts Lite salt or less or none
1 c Plain non-fat yogurt
2 c Chopped fruit
1 tb Soft margarine for topping
1 tb Wheat germ for topping
1/4 c White flour for topping
1/4 c Brown sugar for topping
1 t Cinnamon for topping
1/2 ts Allspice for topping
One of the few low-fat coffee cakes we’ve found. The texture seems to be best when baked in a tube pan. Preheat oven to 350 degrees F. Cream margarine, egg whites, lemon rind, juice and brown sugar until smooth. Sift together dry ingredients and add alternatly with yogurt to egg white mixture. Fold in fruit, and spread into a tube pan which has been sprayed with nonstick spray. Combine all topping ingredients(it works well to use the same bowl and incorporate the scrapings from the batter)and sprinkle over coffee cake. Bake for about 35 minutes until wooden pick inserted in the center comes out clean. Serve topped with yogurt, if desired. Makes 16 servings. ~—————————————————— ~————- ~– 1/16 Recipe calories 161,protein 3.3 gm,carb. 28.8 gm,total fat 4.1 gm,CSI Units
0.9,dietary fiber 1.5 gm,sodium 132 mg,potassium 148
mg,calcium 38 mg,iron 1.0 mg. ~—————————————————— ~————- ~– The New American Diet by Connor & Connor