Instructions: One of the few low-fat coffee cakes weve found. The texture seems to be best when baked in a tube pan. Preheat oven to 350 degrees F. Cream margarine, egg whites, lemon rind, juice and brown sugar until smooth. Sift together dry ingredients and add alternatly with yogurt to egg white mixture. Fold in fruit, and spread into a tube pan which has been sprayed with nonstick spray. Combine all topping ingredients(it works well to use the same bowl and incorporate the scrapings from the batter)and sprinkle over coffee cake. Bake for about 35 minutes until wooden pick inserted in the center comes out clean. Serve topped with yogurt, if desired.

Makes 16
servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.