Fresh Peach Cake
What a sweet way to use those fresh peaches so abundant in the summer.

Servings: 12

• 1 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2/3 cup plain nonfat yogurt
• 1/3 cup honey
• 1/4 cup canola vegetable oil
• 1 egg, beaten
• 1 cup fresh peaches, peeled and chopped
• 1 tablespoon all-purpose flour
• cooking oil spray
• 2 teaspoons powdered sugar

Peel and chop peaches. Combine flour, soda, cinnamon, ginger, and cloves in a large mixing bowl and stir well.

Combine yogurt, honey, oil and egg in a small bowl and stir until blended.

Add yogurt mixture to dry ingredients and stir until smooth.

Combine peaches and one tablespoon flour, gently coating peaches with flour. Fold peaches into batter and spoon batter into an 8 square pan that is coated with cooking spray. Bake at 350 for 25 minutes or until toothpick inserted comes out clean. Let cool slightly in pan then remove to a wire rack and cool completely. Sift powdered sugar over cooled cake. Yields 12 servings.

Per Serving: 144 Calories
5g Fat (31.4% calories from fat)
3g Protein
22g Carbohydrate
1g Dietary Fiber
16mg Cholesterol
120mg Sodium
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates

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