Fruit Volcano Cake

Name: Fruit Volcano Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings.
Ingredients: 1 cup all-purpose flour; 2/3 cup sugar; 2 teaspoons baking powder; Pinch salt; 1/2 cup fat-free peach yogurt; 1 teaspoon vanilla extract; 1/2 cup egg substitute; 2 medium peaches, peeled and sliced; 1/4 cup fresh raspberries; 1/4 cup fresh blueberries; TOPPING:; 1 teaspoon sugar; 1/8 teaspoon ground cinnamon

Eating light is easy with scrumptious recipes like this pretty and fruity cake, says Elizabeth Kinn of Derby, New York.

Ingredients

1 cup all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
Pinch salt
1/2 cup fat-free peach yogurt
1 teaspoon vanilla extract
1/2 cup egg substitute
2 medium peaches, peeled and sliced
1/4 cup fresh raspberries
1/4 cup fresh blueberries
TOPPING:
1 teaspoon sugar
1/8 teaspoon ground cinnamon

Directions

In a bowl, combine flour, sugar, baking powder and salt. Combine yogurt and vanilla; add to dry ingredients just until combined. In a bowl, beat egg substitute on medium speed for 2 minutes; fold into batter. Pour into a 9-in. round baking pan coated with cooking spray. Arrange peach slices around the edge of pan. Sprinkle with berries. Combine sugar and cinnamon; sprinkle over fruit. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean and peaches are tender.

Nutrition Facts

1 piece: 159 calories, 1g fat (0 saturated fat), 0 cholesterol, 159mg sodium, 34g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.

Originally published as Fruit Volcano Cake in Taste of Home April/May 2000