Virtually Fat Free, All Natural Clementine Cake

• 1 cup crushed Kashi Golean cereal
• 2 tablespoons plain fat-free yogurt
• 13 cup Splenda granular or 13 cup sugar
• 1 tablespoon nonfat milk
• 2 clementines, unpealed
• 14 teaspoon baking powder
• 3 egg whites

1. Put the clementines in a saucepan and add enough cold water to cover.
2. Bring to a boil for 2 hours and add water if too much has evaporated.
3. Grind the Kashi Go Lean in a food processor until it is still coarse and resembles a hard meal.
4. The yield of the Kashi should be enough so you can use about 3/4 cup of this.
5. After boiling, let clementines cool.
6. Cut them in half and take out the seeds.
7. Put them both in a food processor and blend until it is a thick pulp.
8. Add all ingredients and blend in a food processor (or by hand) until it's well blended.
9. Put in a greased pan as long as the cake is about 1 1/2 inch worth of batter inside the pan.
10. Bake at 375F for 45 minutes to an hour.
11. Let sit 10 minutes before removing.
12. Note: If you have a springform pan, it works great.

cereal, yogurt, splenda, nonfat milk, clementines, baking powder, egg whites

Taken from www.food.com/recipe/virtually-fat-free-all-natural-clementine-cake-274315 (may not work)