Pistachio Honey Cake

• 6 1/2 tbsp reduced-fat canola spread
• 1 tsp vanilla extract
• 2/3 cup brown sugar
• 2 None eggs, separated
• 1 tsp pumpkin pie spice
• 1/4 cup skim milk
• 3 tbsp self-rising flour
• 1 None egg white
• 2 tbsp unsalted pistachios, finely chopped
• 2 tbsp honey
• None None low-fat vanilla yogurt, to serve
• None None canned pineapple rings, to serve

1. Preheat oven to 350u0b0F. Grease an 8 inch bundt pan.
2. Beat spread, vanilla, sugar, egg yolks and spice mix until combined. Add milk and flour. Whip egg whites to soft peaks then fold in until just combined. Transfer to prepared pan, smooth surface and sprinkle with pistachios. Bake for 30-35 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 10 mins. Turn out onto a wire rack and drizzle with honey.
3. Serve with yogurt and pineapple rings.

canola spread, vanilla, brown sugar, eggs, pumpkin pie spice, milk, flour, egg white, unsalted pistachios, honey, lowfat vanilla yogurt, pineapple rings

Taken from recipes-plus.com/api/v2.0/recipes/24802 (may not work)