Lemon coffeecake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Honey |
| ⅓ | cup | Applesauce -- at room |
| Temperature | ||
| 1 | cup | Egg whites -- whipped |
| 1½ | teaspoon | Lemon extract |
| 1 | cup | Fat-free lemon yogurt |
| 1 | cup | Cranberries* -- chopped |
| 2½ | cup | Unbleached flour -- sifted |
| 1 | teaspoon | Baking powder |
| 1 | tablespoon | Lemon peel -- grated |
Directions
Preheat oven at 350. Prepare a 9 cup Bundt pan(s) with cooking spray and flour. In a mixing bowl, combine honey, applesauce, egg whites, lemon extract, lemon yogurt, and cranberries. In another bowl, combine flour, baking powder, and lemon peel. Mix wet ingredients with dry ingredients just until moistened. Bake for 30 to 35 minutes.
Recipe By : Prevention Quick and Healthy Low Fat Cooking