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Sunrise Cake

1/4 cup soft margarine
2 egg whites
2 teaspoon fresh lemon juice
1 lemon-rind grated
3/4 cup brown sugar or less
1 cup whole wheat flour
1 cup unbleached flour
1 teaspoon baking soda
1/4 teaspoon lite salt or less or none
1 cup plain non-fat yogurt
2 cup chopped fruit
1 tablespoon soft margarine for topping
1 tablespoon wheat germ for topping
1/4 cup white flour for topping
1/4 cup brown sugar for topping
1 teaspoon cinnamon for topping
1/2 teaspoon allspice for topping

Preheat oven to 350 degrees F. Cream margarine, egg whites, lemon
rind, juice and brown sugar until smooth. Sift together dry
ingredients and add alternately 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.

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