Healthy bonus: 1 serving of fruit per slice, protein and riboflavin from eggs, calcium from yogurt, fiber, and nearly 1/3 of the RDA for vitamin C from berries

Ingredients

　　1 1/2 cups sugar

　　1 cup unbleached all-purpose flour

　　1/4 cup unsweetened cocoa powder

　　1/4 teaspoon salt

　　12 egg whites (or 1 1/2 cups prepackaged egg whites)

　　1 teaspoon fresh lemon juice

　　1 teaspoon vanilla extract

　　4 cups fresh strawberries

　　4 cups fresh raspberries

　　1/4 cup peach nectar

　　1 tablespoon honey

　　1 cup plain lowfat yogurt

　　2 tablespoons maple syrup

　　Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10" ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack. Thoroughly wash and dry berries. Combine berries, nectar, and honey in a small bowl. Mix slowly, being careful not to crush the berries. In a separate bowl, combine yogurt and syrup until blended. Remove cake gently from pan and cut into 8 slices. Serve each slice with fruit and a dollop of maple yogurt.

Nutrition Per Serving

　　1.6 g fat (0.6 g saturated fat)

　　71.5 g carbohydrates

　　10.3 g protein

　　6.7 g fiber

　　#### Nutritional analysis provided by Self