Vegetable cooking spray
1/2 c Barley flour; whole grain
–OR- whole wheat pastry
-flour
3 c Unbleached flour
2 ts Baking powder
1 ts Baking soda
3 Egg whites
1/2 c Sugar
2 c Vanilla nonfat yogurt
1/2 ts Vanilla extract
4 tb Orange juice; frozen
-concentrate, thawed
1/3 c Blanched almonds; coarsely
-chopped
-SYRUP-
1/2 c Honey
1/2 c Orange juice; from frozen
-concentrate, thawed
-OPTIONAL GARNISHES-
Orange slices; halved
Fresh strawberries
Mint leaves
Variation: Half a cup of warmed maple syrup can be substituted for the
honey orange glaze. Preheat oven to 350 F. Spray a bundt pan liberally with
vegetable cooking spray. Sift together barley flour, unbleached white
flour, baking powder and baking soda. Set aside. Place egg whites in a
large mixing bowl and whisk until light and fluffy. Gradually add the
sugar, while continuing to whisk until peaks form. Fold in yogurt, vanilla
extract, orange juice and almonds. Fold in the sifted dry ingredients. Pour
the batter into the prepared bundt pan and bake in the middle of the
preheated oven 25-30 minutes or until a toothpick or cake tester comes out
clean when insterted in the middle of the cake. Meanwhile, combien the
honey and orange juice in a small saucepan and bring to a boil. Turn down
the heat and simmer for 5 minutes. Skim off any froth that may form on the
surfac of the syrup. Pour the warm syrup over finished ca,e. (Cake is not
yet unmolded.) Make small holes in the cake with a fork or toothpick to
help it absorb the syrup. When the cake is cooled, unmold it onto a serving
platter. Serve garnished with fresh orange slices, strawberries and mint
leaves, if desired. Nutritional Information based on 1/20th of cake:
Calories 170, Fat 1.7 grams. Cholesterol, 0 mg., Sodium 111 mg. Calcium 70
mg. Exchanges: 1 starch, 1/2 fruit, 1 other. MC formatting by
bobbi744@sojourn.com
Yields
20 Servings