“It’s a wonderful cake with a tangy twist!”

INGREDIENTS

1 cup lemon low-fat yogurt
3 tablespoons vegetable oil
2 egg whites
1/2 cup sugar
1 1/2 cup flour
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen* blueberries
*(be sure that any frozen fruit you decide to use be thawed and drained before adding to recipe)

• Heat oven to 375º F. Spray a 9x9x2" square pan with nonfat cooking spray.
• Beat yogurt, oil, egg whites and sugar in a large bowl.
• Stir in remaining ingredients except blueberries.
• Carefully stir in blueberries.
• Spread all ingredients in pan.
• Bake about 45 minutes or until cake springs back when touched lightly in center.
• Cool for 10 minutes.
• Cut into 8 squares.