| 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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