Low-Fat Peach Cake

• 1/4 teaspoon sugar
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup Crisco shortening
• 1/2 cup milk
• One 15-ounce can cling peaches, drained (reserve 1/2 cup juice)
• 3 egg whites
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1 teaspoon salt
• One 6-ounce container nonfat peach yogurt
• One 8-ounce container Lite Cool Whip

1. Preheat oven to 350 degrees.
2. Use no-stick cooking spray in Bundt pan.
3. Mix together sugar and cinnamon.
4. Sprinkle mixture over bottom and sides of pan.
5. Combine all cake ingredients together, including reserved juice.
6. Beat with mixer on low speed for 30 seconds, scraping bowl constantly.
7. Beat on high speed for 2 minutes.
8. Pour into Bundt pan.
9. Bake for 40 to 45 minutes.
10. Remove from oven; cool completely.
11. Frost with icing immediately before serving.
12. Mix together.
13. Frost cake.

sugar, ground cinnamon, flour, sugar, shortening, milk, peaches, egg whites, baking powder, ground cinnamon, vanilla, salt, yogurt

Taken from www.epicurious.com/recipes/food/views/low-fat-peach-cake-384810 (may not work)