Title: Cherry Yogurt Bundt Cake
Categories: Diet Dessert Cake
Yield: 16 Servings

2 1/4 cups unbleached, all-purpose flour 3/4 cup sugar 2 tsp. baking powder 1/2 tsp. baking soda 1 cup unsweetened applesauce 1 large egg 3 large egg whites 1 cup non-fat plain yogurt 1 1/2 tsp vanilla extract 3 tbsp canola oil 1 package (12 oz) frozen unsweetened cherries, unthawed, cut in half

1. Heat oven to 350 degrees. Spray a 10-inch bundt pan w/vegetable spray. Combine the flour, sugar, baking powder and baking soda in a large bowl and mix well; set aside. 2. Place the applesauce in a small saucepan. Heat to a simmer over low heat and cook gently until sauce thickens, about 5 minutes. Set aside to cool. 3. Combine the egg and egg whites in a medium bowl and whisk lightly. Add yogurt and vanilla; mix until smooth. Add the cooled applesauce and mix well. Add oil and mix well. 4. Add the liquid ingredients and the cherries to the dry ingredients and stir until well mixed. Pour into prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool in the pan 5 minutes; loosen from sides of pan with a small knife. Invert into a wire rack & cool completely before serving.

Preparation time: 25 minutes Cooking time: 50 minutes Nutrition Information per serving: 159 calories; 14 mg cholesterol; 3 g fat; 134 mg. sodium Source: Chicago Tribune Cook It Light Column April 29, 1993

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