Lemon Yogurt Coffeecake

• 1/3 c. canola oil
• 2/3 c. honey
• 1 egg
• 3/4 c. cholesterol-free egg substitute
• 1 1/2 tsp. lemon extract
• 1 3/4 c. all-purpose flour
• 3/4 c. whole wheat flour
• 2 1/2 tsp. baking powder
• 1 c. lemon low-fat yogurt
• 1 Tbsp. grated lemon peel
• 1 c. coarsely chopped cranberries

1. Preheat oven to 350u0b0.
2. Grease and flour a 9-cup Bundt pan. In a large bowl, beat oil and honey until creamy.
3. Add egg, egg substitute and lemon extract.
4. Beat until blended.
5. In a medium bowl, combine flours and baking powder.
6. Stir into honey mixture alternately with yogurt.
7. Fold in lemon peel and cranberries. Pour into prepared Bundt pan; smooth top.
8. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean.
9. Cook in pan on wire rack.
10. To serve, invert coffeecake onto plate.
11. Makes 12 to 16 servings.

canola oil, honey, egg, cholesterolfree egg substitute, lemon extract, flour, whole wheat flour, baking powder, lemon lowfat yogurt, cranberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=778159 (may not work)