Ingredients:
2 lbs. fresh strawberries, sliced
1/4 cup sugar
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1 tablespoon baking powder
Egg substitute equivalent to 1 egg, or 1 egg
16-ounce container nonfat or lowfat vanilla yogurt
1/3 cup acceptable margarine
2/3 cup nonfat milk
1 teaspoon vanilla
Vegetable cooking spray
Instructions:
In a large bowl, combine strawberries and 1/4 cup sugar. Stir gently until well combined. Set aside.
In a medium bowl, combine flour, cocoa powder, 1/4 cup sugar, and baking powder. Using a pastry blender, cut in margarine until mixture resembles coarse crumbs.
In a small bowl, combine milk, egg/egg substitute, and vanilla. Add to dry ingredients and stir just to moisten.
Spray an 8-in round baking pan with vegetable cooking spray. Spread dough in pan, building up sides slightly. Bake for 15 to 18 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove cake from pan; place on a serving plate.
To serve, stir yogurt until smooth and creamy. Slice cake in half horizontally. Spoon half the strawberries onto bottom half of cake. Cover with top of cake. Spoon remaining strawberries and any juice on top of cake and dollop with yogurt. Serve warm or at room temperature. Refrigerate leftovers.
Nutrient Analysis:
Calories 324; Protein 7g; Total Fat 9g; Carbohydrate 58g; Cholesterol 1mg; Sodium 337mg.
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