Sunrise Cake

Servings: 16
Ingredients:

1/4 c  Soft margarine                      1 c  Plain non-fat yogurt
2 ea Egg whites                          2 c  Chopped fruit
2 ts Fresh lemon juice                   1 tb Soft margarine for topping
1 ea Lemon-rind grated                   1 tb Wheat germ for topping
3/4 c  Brown sugar or less               1/4 c  White flour for topping
1 c  Whole wheat flour                 1/4 c  Brown sugar for topping
1 c  Unbleached flour                    1 ts Cinnamon for topping
1 ts Baking soda                       1/2 ts Allspice for topping
1/4 ts Lite salt or less or none

One of the few low-fat coffee cakes we’ve found. The texture seems to be
best when baked in a tube pan.
Preheat oven to 350 degrees F. Cream margarine, egg whites, lemon rind,
juice and brown sugar until smooth. Sift together dry ingredients and add
alternatly with yogurt to egg white mixture. Fold in fruit, and spread
into a tube pan which has been sprayed with nonstick spray. Combine all
topping ingredients(it works well to use the same bowl and incorporate the
scrapings from the batter)and sprinkle over coffee cake. Bake for about 35
minutes until wooden pick inserted in the center comes out clean. Serve
topped with yogurt, if desired. Makes 16 servings.
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1/16 Recipe
calories 161,protein 3.3 gm,carb. 28.8 gm,total fat 4.1 gm,CSI Units
0.9,dietary fiber 1.5 gm,sodium 132 mg,potassium 148 mg,calcium 38 mg,iron
1.0 mg.
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The New American Diet by Connor and Connor

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