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Flo Braker's Banana Yogurt Cake

cakes & frostings

2 cups all-purpose flour
1 1/2 cup granulated sugar divided
3/4 teaspoons baking powder
3/4 teaspoons soda
1/4 teaspoon salt
2/3 cups plain low-fat yogurt
1/2 cup mashed ripe banana
1/4 cup vegetable oil
1 teaspoon finely grated lemon peel
1 teaspoon vanilla
3 egg whites
2 tablespoons light corn syrup
2 tablespoons water
1/4 cup unsweetened cocoa powder
fresh raspberries; optional

1. In a large mixing bowl, stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside. In a medium bowl, stir together yogurt, banana, oil, lemon peel and vanilla; set aside.

2. In a small mixer bowl, beat egg whites until soft peaks form. Gradually add remaining 3/4 cup sugar; beat on high speed until stiff peaks form. Stir yogurt-banana mixture into flour mixture until moistened. Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites.

3. Preheat oven to 350F. Pour the batter evenly into a greased and floured 9- by 9- by 2-inch baking pan. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake in the pan on a wire rack for 10 minutes. Remove cake from pan and cool completely on the wire rack place cake in a storage container or wrap with plastic wrap and store; this cake slices better when held overnight.

4. For icing, stir together corn syrup and water; add cocoa powder, stirring till smooth. Drizzle chocolate over cake in a Lacy design. Let stand about 30 minutes, until set. Serve with raspberries.

Per serving: About 223 cal, 4 g pro, 41 g car, 6 g fat, 24% cal from fat, 1 mg chol, 168 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 12 servings

Preparation Time: 0:00

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