2 1/2 C. unbleached white flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. butter
3/4 C. sugar
3 egg whites
1 T. grated orange peel
1 tsp. vanilla
1 C. non-fat yogurt
1 C. pineapple chunks, drained
1/4 C. pineapple or orange juice
1/4 C. sugar

Preheat oven to 375 degrees. Grease a 10-inch tube pan with butter. Mix flour, baking soda, and salt and set aside. Cream butter and sugar. Add egg whites, orange peel and vanilla and beat well. Add flour mixture and yogurt alternately to sugar mixture and mix well. Pour half the batter into pan. Spread pineapple evenly over batter. Cover with remaining batter. Bake for 40 minutes or until a cake tester is clean. Cool cake 5 minutes. Meanwhile, in a small saucepan, combine juice and sugar. Bring to a boil, reduce heat and simmer for 3 to 5 minutes. Remove cake from pan. Pierce with a fork and spoon juice mixture into holes and over top of cake.

Yield: 16 slices

Calories: 177
Fat: 4g