| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Plain non-fat yogurt |
| 1/2 | c | Light corn syrup |
| 3 | c | Sugar; (yikes!) |
| 1 | ts | Vanilla |
| 1 | c | Ff egg substitute; (or 8 egg whites) |
| 2 | tb | Fresh lemon juice |
| Zest from 1/2 lemon; (grated fine) | ||
| 3 | c | Flour |
| 1/3 | c | Powdered sugar |
| 1/2 | ts | Baking powder |
| 1 | ts | Salt |
| 2 | ts | Poppy seeds |
INSTRUCTIONS
WET INGREDIENTS DRY INGREDIENTS Mix wet ingredients in a large bowl. In a separate bowl, mix dry ingredients. Combine. Bake in a greased Bundt pan at 300 for 1 hour 20 minutes. The recipe suggests letting it cool for a while in the pan before attempting to remove it. Posted to fatfree digest by "isabella capeci" <isabellacc@email.msn.com> on May 8, 1998
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