Lime and Banana Cake
From: the American Institute for Cancer Research

Glazing is much easier than frosting a cake, since there is no need to worry about applying it evenly or getting crumbs on top of the icing. The lime flavor in this cake is a nice surprise. More tart and bolder-tasting than lemon, it is particularly refreshing during the summer, and goes splendidly with iced tea.

Canola oil cooking spray
2 cups all-purpose flour
1 cup granulated (table) sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Zest of 2 limes, divided in half
1 large ripe banana
1 cup low-fat plain yogurt
1 large egg, separated
1 large egg white
1 cup confectioners' sugar
Zest and juice of 1 medium lime
2 cups fresh berries for garnish

Set rack in center of oven. Preheat oven to 375 degrees. Coat an 8-cup plain tube pan with cooking spray. Flour pan and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, salt and 1/2 of the zest.
In a separate bowl, mash banana well. Whisk in yogurt and egg yolk. Mix into dry ingredients to make a dense batter.

In another bowl, whisk egg whites to soft peaks. Fold into batter just until combined, leaving some white streaks.

Transfer batter to pan. Rap pan on counter to eliminate air bubbles and level batter. Bake 35 minutes or until knife inserted into center comes out clean. Cool cake in pan 20 minutes. Unmold and set on wire rack to cool completely.
Mix together confectioners' sugar, remaining zest and juice. Spoon over cake, letting it drip down sides. When set, about 30 minutes, cover cake with plastic wrap. Let cake sit 6 to 24 hours before serving. Use serrated knife to slice and serve garnished with berries. (Cake is low-fat and gets dryer on second and third day. More glaze as a topping, will give a moister taste.)

Makes 12 servings.

Per serving: 212 calories, 1 g. total fat (0 g. saturated fat), 47 g. carbohydrate, 4 g. protein, 1 g. dietary fiber, 235 mg. sodium.