LIGHT LEMON CAKE

1 1/4 cups all-purpose flour
3/4 cup whole-wheat flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup skim/fat-free milk
2 large egg whites
2 tablespoons canola oil
1 1/2 teaspoons grated lemon peel
1 tablespoon fresh lemon juice
1 teaspoon vanilla
1 1/2 teaspoons confectioners' sugar, for garnish
Fresh raspberries or strawberries, for garnish.

Preheat oven to 350 degrees F. Spray an 8-inch square pan with vegetable cooking spray.

In a large bowl, stir together flours, sugar, baking powder, baking soda and salt.

In another bowl, stir together milk, egg whites, oil, lemon peel, lemon juice and vanilla. Add milk mixture to dry ingredients. Stir just to combine. Pour into prepared pan and spread in an even layer.

Bake 30 to 40 minutes until a cake tester inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake to rack and cool to room temperature.

Sift confectioners' sugar over the cooled cake. Top the cake with fresh raspberries or strawberry slices.

Makes 9 servings

Per serving: fats, 3 grams (16% of calories); calories, 194; cholesterol, 0 milligrams; carbohydrate, 36 grams; fiber, 2 grams; protein, 5 grams; sodium, 340 milligrams

Source: The American Cancer Society Newsletter