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Vanilla Yogurt Cake


Makes 9 servings

1/2 cup granulated sugar substitute, or 12 packets
3 tablespoons applesauce
1 1/2 teaspoons vanilla extract
dash almond extract, if desired
1/4 cup skim milk
1/3 cup plain fat free yogurt
1 cup cake flour, sifted
1/2 teaspoon baking soda
2 egg whites

Preheat oven to 350 degrees F. Lightly coat an 8-inch round baking pan with cooking spray; set aside. Place sugar substitute, applesauce, vanilla and almond extracts in large mixing bowl; whisk until blended. Add milk and yogurt; mix well. Add flour and baking soda; mix gently until well-blended.

In medium bowl, beat egg whites until stiff peaks form. Fold lightly into batter. Pour batter into prepared pan. Bake for 25 to 30 minutes or until cake tests done. Cool cake in pan or with rack for 10 minutes. Remove from pan and cool completely.

Nutrition Facts
Amount Per Serving: Calories 67 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 14%, Carbohydrate 84%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 67mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 18 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.