Lemon Yogurt Cake
Something sweet yet healthy.
4 egg whites
3/4 cup quick cream of wheat (uncooked)
1/2 cup sugar
3 tablespoons veg. oil
1 1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon peel
1 cup lemon nonfat yogurt
1 1/2 teasp.lemon juice
1/4 teaspoon baking soda
2 tablespoons honey.
preheat 375
oil 8in sq pan(or sprat w/non stick cook spray)
in large bowl combine egg whites, Cream of Wheat, sugar oil, vanilla &
lemon peel. Mix on low until blended. Increase to high beat 1 minute.
reduce speed to low gradually beat in yogurt
Place lemon juice in a small bowl stir in baking soda the STIR in to cake
batter right away.
put in pan....Bake 20-25 min until cake is set and top lightly brown
Place on wire rack. Drizzle honey evenly over top of cake. Cover tightly
with foil and let stand 1 hour. This cake is served either warm or cold.
Refrigerate leftovers
12 servings. 141 calories ea.
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