Lemon Blueberry Cornmeal Cake

Name: Lemon Blueberry Cornmeal Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings.
Ingredients: 2 large egg whites, room temperature; 1 large egg, room temperture; 1/2 cup lemon yogurt; 1/3 cup honey; 1/4 cup canola oil; 1 teaspoon grated lemon zest; 1/4 teaspoon almond extract; 3/4 cup all-purpose flour; 1/2 cup yellow cornmeal; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup fresh or frozen blueberries; 3 tablespoons slivered almonds; 1/4 cup reduced-sugar orange marmalade, warmed

I lightened up this quick and easy dessert by making a few substitutions. Because the treat is so sweet, no one will know it's healthy, too.—Roxanne Chan, Albany, California.

Ingredients

2 large egg whites, room temperature
1 large egg, room temperture
1/2 cup lemon yogurt
1/3 cup honey
1/4 cup canola oil
1 teaspoon grated lemon zest
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
3 tablespoons slivered almonds
1/4 cup reduced-sugar orange marmalade, warmed

Directions

Preheat oven to 350°. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat egg whites, egg, yogurt, honey, oil, lemon zest and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture.
Transfer batter to prepared pan; top with blueberries and almonds. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Drizzle marmalade over warm cake. Cool on a wire rack; serve warm or at room temperature.