3/4 c Firmly packed brown sugar
1 tb Vegetable oil
2 ts Water
1 c Sliced peaches, frozen,
-thawed
1 c Cranberries
1/2 c Sugar
1/4 c Skim milk
1/4 c Plain nonfat yogurt
3 tb Vegetable oil
1 ts Vanilla extract
1 1/4 c Sifted cake flour
1/2 ts Baking powder
1/8 ts Salt
2 Egg whites, at room
-temperature
Combine first 3 ingredients in a small saucepan; stir well. Place over
medium heat, and cook 5 minutes or until sugar dissolves, stirring
occasionally. Pour mixture into a 9-inch round cake pan. Arrange peach
slices spoke-fashion over brown sugar mixture, working from the center of
the pan to the edge. Sprinkle cranberries over peaches; set aside.
Combine sugar, milk, yogurt, 3 tablespoons oil, and vanilla in a small
bowl; stir well with a wire whisk. Combine flour, baking powder, and salt
in a large bowl; stir well. Add milk mixture to dry ingredients; beat at
low speed of a mixer until well-blended. Set aside.
Beat egg whites at high speed of a mixer until stiff peaks form. Gently
fold egg white mixture into batter. Pour batter evenly over fruit. Bake at
350 degrees for 40 minutes or until a wooden pick inserted in center of
cake comes out clean. Immediately invert cake onto a serving platter.
Yield: 8 servings (serving size: 1 wedge).
CALORIES 275 (23% from far); PROTEIN 3.1g; FAT 7g (sat 1.3g, mono 2g, poly
3.4g); CARB 50.9g; FIBER 0 5g; CHOL 0mg; IRON 1.7mg; SODIUM 68mg; CALC 63mg
Yields
8 Servings