Instructions: I tried this cake recipe from Sarah Schlesingers cookbook, "500 Fat-Free Recipes," and loved it. As usual, I couldnt leave well enough alone, so I changed the recipe slightly. BTW, I love this cookbook. It is filled with simple, delicious, fatfree recipes.

The first thing I do with almost every recipe is to cut the sugar by one-third. You cant taste the difference and you save a lot of calories.

Also, if a small amount of skim milk is called for in the recipe, I usually replace it with water. This cake is only about an inch thick, so it is sort of like a thick bar cookie (just not as dense). Hope you enjoy the recipe!

Preheat oven to 350 degrees F. Use a 9 x 13-inch pan lightly coated with nonstick spray. Sift flour, sugar, baking soda, and cinnamon into a large mixing bowl. Stir in lemon peel, yogurt, arrowroot/cornstarch mixture, pear, vanilla extrach, and maple extract until well combined. Transfer cake batter to baking pan. Bake at 35 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cut into 12 pieces.

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