Ingredients:
2 cups all-purpose flour
1 1/2 cups granulated sugar, divided
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup plain low-fat yogurt
1/2 cup mashed, ripe bananas
1/4 cup vegetable oil
1 teaspoon finely grated lemons, rind of
1 teaspoon vanilla
3 egg whites
2 tablespoons light corn syrup
2 tablespoons water
1/4 cup unsweetened cocoa powder
fresh raspberries (optional)
Directions:
In a large mixing bowl, stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside.
In a medium bowl, stir together yogurt, banana, oil, lemon peel and vanilla; set aside.
In a small mixer bowl, beat egg whites until soft peaks form.
Gradually add remaining 3/4 cup sugar; beat on high speed until stiff peaks form.
Stir yogurt-banana mixture into flour mixture until moistened.
Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites.
Preheat oven to 350 F.
Pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan.
Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
Cool cake in the pan on a wire rack for 10 minutes.
Remove cake from pan and cool completely on the wire rack place cake in a storage container or wrap with plastic wrap and store; this cake slices better when held overnight.
For icing, stir together corn syrup and water; add cocoa powder, stirring till smooth.
Drizzle chocolate over cake in a Lacy design.
Let stand about 30 minutes, until set.
Serve with raspberries.
Servings: 12
Time preparation: 25 min.
Time total: 70 min.