| 1 | Thaw and rinse blueberries if frozen. |
| 2 | Preheat oven to 400°F. |
| 3 | Spray an 8" or 9" springform pan with cooking spray. |
| 4 | combine flour, sugar and baking powder, set aside. |
| 5 | Beat egg whites with milk, lemon peel and applesauce; add flour mixture all at once and stir with a wooden spoon until dry ingredients are moistened. |
| 6 | Fold in blueberries. |
| 7 | Spread batter evenly into prepared pan. |
| 8 | Blend 2 tb. sugar and ?ts. |
| 9 | Cinnamon together and sprinkle over the top. |
| 10 | Bake for 25 minutes. |
| 11 | meanwhile, prepare custard topping: beat egg white, 1 tb. sugar and yogurt until thoroughly combined. |
| 12 | Pour evenly over cake and return to oven and bake 10 minutes longer. |
| 13 | Remove cake from oven and place pan on wire rack to cool. |
| 14 | Remove from pan and serve. |
| 15 | (raspberries or other fruit may be substituted for blueberries). |
| 16 | Nutritional information: per serving 133 calories and .28 grams fat very good!! |
