Guilt-Free Poppy Seed Cake-Low Fat, Low Sugar

• 1 cup margarine (I use Brummel & Brown-yogurt blend)
• 6 cups sugar substitute (I found that baking sugar subs usually fade-must double just to get the flavor right- I use Altern)
• 12 1/2 ounces ground poppy seed filling (Solo)
• 4 egg whites
• 1 teaspoon vanilla
• 1 cup plain yogurt
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

1. Preheat oven to 350u0b0F.
2. Grease and flour or spray with non-stick spray12-cup bundt pan or 10 inch tube pan and set aside.
3. Beat margarine and sugar substitute in a large bowl with electric mixer until light and fluffy.
4. Add poppy seed filling and beat untill blended.
5. Add vanilla and yogurt and beat just untill blended.
6. Mix flour, baking soda and salt until blended; add to poppy seed mixture, gradually, beating well after each addition.
7. In another bowl, beat egg whites with electric mixer until stiff peaks form.
8. Fold egg whites into batter and spread in prepared pan.
9. Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in the middle comes out clean.
10. Cool; Remove from pan and completely cool. Serve immediately!

margarine, sugar substitute, ground, egg whites, vanilla, plain yogurt, flour, baking soda, salt

Taken from www.food.com/recipe/guilt-free-poppy-seed-cake-low-fat-low-sugar-326528 (may not work)