Cake
   1 cup whole-wheat or unbleached flour (I used whole wheat)
   1 cup unbleached flour (I used all purpose)
   3/4 cup packed light brown sugar (I used dark brown)
   1/2 cup cocoa powder
   1 tsp. baking powder
   1 tsp. baking soda
   11/4 cups nonfat plain or vanilla yogurt (I used vanilla)
   1/2 cup canola oil
   1/2 cup fat-free egg substitute
   1 tsp vanilla
 
 raspberry sauce
   3 cups raspberries
   1/3 cup all fruit raspberry preserves
   1 tsplemon juice
 
 low-fat whipped topping (optional)
 Cake: In a large bowl, thoroughly mix the whole wheat and unbleached flours,
 brown sugar, cocoa, baking powder and baking soda.
   Place the yogurt, oil, egg substitute, and vanilla in another large bowl.
 Using an electric mixer on low speed, beat for about 30 seconds to combine.
   Add the dry ingredients and beat on low speed until just combined. Increase
 speed to high and beat for 3 minutes.
   Coat a 9“x9″ baking dish or a 9”springform pan with no-stick spray. If you
 want to unmold the cake, cut a piece of wax paper to fit the bottom and spray
 the paper. Bake at 350 degrees for 35 to 45 minutes or until a toothpick
 inserted in the center comes out clean. (I used an 8x8″ pan and it took a
 little over 45 minutes).
   Let cool on a wire rack. (If unmolding, let cool on the rack for 10 minutes.
 Unmold onto a plate and peel off the paper, then cool completely).
 
 Raspberry sauce - puree 1 cup of raspberries andset aside.
   In a 2 quart saucepan over medium-heat, melt the preserves. Stir in the lemon
 juice and pureed raspberries. Heat for one minute. Add the remaining 2 cups of
 raspberries and stir well toocoat them with glaze. Set aside to cool.
   To serve, cut the cake into pieces and transfer to dessert paltes. Sppon
 sauce over the cake and add topping.
 
 Makes 12 servings. Per serving 261 calories, 10 g. fat (34% of calories)
 
 I made a whipped topping that I modified fromthe Enlightened Whipped Topping in
 _Chocolate and the Art of Low-Fat Desserts_ by Alice Medrich. Seh uses a cooked
 meringue with whipped cream. The meringue is cooked to prevent the risk of
 Salmonella food poisoning. I used the powdered Just Whites. I think the
 powdering  process kills the Salmonella so I didn't use a cooked meringue:
 
 Put 2 tsp. Just Whites and 2 tbsp. water (equivalent of 1 egg white) in a small
 bowl. Whip the mixture until dissolved and foamy. Add 1/16 tsp. cream of tartar
 and whip until soft peaks form. Gradually add 2 tbsp. sugar and beat until
 stiff.
 
 Whip 2/3 cup whipping cream and 1/2 tsp. vanilla until it forms soft peaks.
 Fold in the meringue.
 
 (The original recipe has 15.6 calories and 1.38 g. of fat per tablespoon. This
 has the same ingredients so the calories should be similar).

Plain Text Version of This Recipe for Printing or Saving