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FRUIT VOLCANO CAKE

Source of Recipe

Taste of Home Magazine - 2000

FRUIT VOLCANO CAKE
**NOTE** to lower calories & carbohydrates use 'Splenda' granular in place of sugar***

Exchanges
Serves: 8

1 c. flour
2/3 c. sugar
2 tsp. baking powder
Pinch Salt
1/2 c. nonfat peach yogurt
1 tsp. vanilla extract
Egg substitute equivalent to 2 eggs
2 medium fresh peaches. peeled and sliced
1/4 c. fresh raspberries
1/4 c. fresh blueberries

TOPPING:
1 tsp. sugar
1/8 tsp. ground cinnamon

In a mixing bowl, combine first 4 ingredients. Combine yogurt and vanilla; add to dry ingredients just until combined. In a mixing bowl, beat egg substitute on medium speed for 2 minutes; fold into batter. Pour into a 9-in round baking pan coated with nonstick cooking spray. Arrange peach slices around edge of pan. Sprinkle with berries. Combine sugar and cinnamon; sprinkle over fruit. Bake at 350-F for 35-40 minutes or until toothpick inserted near the center comes out clean and peaches are tender.

One serving equals: 159 calories...159 mg sodium...trace cholesterol...34 gm carbohydrate...4 gm protein...1 gm fat ++++ Exchanges: 1-1/2 starch...1 fruit