Pistachio Honey Cake

• 6 1/2 tablespoons canola reduced-fat, spread
• 1 teaspoon vanilla extract
• 2/3 cup brown sugar
• 2 eggs separated
• 1 teaspoon pumpkin pie spice
• 1/4 cup skim milk
• 3 tablespoons self-rising flour
• 1 egg white
• 2 tablespoons unsalted pistachios finely chopped
• 2 tablespoons honey
• low-fat vanilla yogurt to serve
• pineapple rings canned, 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 reducedfat, vanilla, brown sugar, eggs, pumpkin pie spice, milk, flour, egg, pistachios, honey, lowfat vanilla yogurt, pineapple

Taken from www.yummly.com/recipe/Pistachio-Honey-Cake-1405005 (may not work)