| Ingredients: |  |
| |
 |
1
cup lemon lowfat yogurt |
|
3
tablespoons vegetable oil |
|
|
|
|
|
|
|
1
tablespoon grated lemon peel |
|
2
teaspoons baking powder |
|
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|
| 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)
|
| Directions: |
| |
| 1. |
Heat oven
to 375º F. Spray a 9x9x2" square pan with nonfat cooking spray. |
| 2. |
Beat yogurt,
oil, egg whites and sugar in a large bowl. Stir in remaining ingredients except
blueberries. |
| 3. |
Carefully
stir in blueberries. |
| 4. |
Spread all
ingredients in pan. |
| 5. |
Bake about
45 minutes or until cake springs back when touched lightly in center. Cool 10
minutes. |
