1 1/2 cups sugar
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp salt
12 egg whites (or 1 1/2 cups prepackaged egg whites)
1 tsp fresh lemon juice
1 tsp vanilla extract
4 cups fresh strawberries
4 cups fresh raspberries
1/4 cup peach nectar
1 tbsp honey
1 cup plain lowfat yogurt
2 tbsp maple syrup
Transfer the oven rack to the lowest level. Preheat oven to 325�F.
Sift 1 cup sugar with flour, cocoa, and salt; set aside.
Using an electric mixer set at medium-high speed, whip egg whites, lemon juice,
and vanilla in a medium-sized bowl until peaks form.
Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat).
With a plastic spatula, slowly fold in the remaining dry ingredients,
1/4 cup at a time, until flour mix disappears.
Scoop batter into a 10" ungreased tube pan and spread evenly.
Bake until cake springs back when touched, 45 to 55 minutes.
Remove from oven, invert cake pan, and place upside down on a cooling rack.
Thoroughly wash and dry berries. Combine berries, nectar, and honey in a small bowl.
Mix slowly, being careful not to crush the berries.
In a separate bowl, combine yogurt and syrup until blended.
Remove cake gently from pan and cut into 8 slices.
Serve each slice with fruit and a dollop of maple yogurt.
Makes 8 servings.