TOPPING.

2/3.

cup all-purpose flour 1/3.

cup sugar subst.i.tute

1.

teaspoon ground cinnamon .

teaspoon freshly grated nutmeg .

cup reduced-fat, soft tub trans fat-free margarine spread, frozen for 15 minutes

CAKE.

cup all-purpose flour .

cup whole wheat pastry flour 1.

cups sugar subst.i.tute 1.

teaspoons baking powder

1.

teaspoon baking soda .

teaspoon salt

1.

cup fat-free sour cream

2.

eggs .

cup canola oil

2.

teaspoons vanilla extract

1.

teaspoon maple extract .

cup walnuts, coa.r.s.ely chopped

1. Preheat the oven to 350F. Grease a 9 round springform pan. Line the bottom with a round of parchment paper or coat with cooking spray.

2. To make the topping, in a small bowl, stir together the flour, sugar subst.i.tute, cinnamon, and nutmeg. Add the margarine and using a pastry cutter or your fingers quickly cut or rub in the margarine until coa.r.s.e crumbs form. Cover and refrigerate.

3. To make the cake, on a piece of wax paper or aluminum foil, sift the all-purpose flour, whole wheat flour, sugar subst.i.tute, baking powder, baking soda, and salt. In a large bowl, whisk together the sour cream, eggs, oil, vanilla, and maple extract until well blended. Add the flour mixture. Using an electric mixer on medium speed or a wire whisk, beat until smooth and creamy, 1 to 2 minutes.

4. Spoon half of the batter into the prepared pan and spread evenly. Sprinkle evenly with half of the topping. Cover evenly with the remaining batter. Sprinkle evenly with the nuts, gently pressing them into the batter. Cover with the remaining topping.

5. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve the cake warm or at room temperature, cut into wedges.

PER SERVING.

240 calories, 6 g protein, 29 g carbohydrate, 0 g total sugar, 12 g fat (1.5 g saturated), 45 mg cholesterol, 323 mg sodium, 2 g fiber

EXCHANGE.

1 lean meat, 2 fats, 2 starch CHOCOLATE ANGEL FOOD CAKE.

You won't believe that there are just 70 calories in one slice of this light, airy cake-and with no sugar at all! Serve at your next dinner party, trust me, no one will know the difference.

Makes 8 servings

cup whole wheat pastry flour 1.

cups sugar subst.i.tute .

cup unsweetened cocoa powder

2.

teaspoons instant espresso powder 1.

cups egg whites (from about 10 eggs) .

teaspoon salt

2.

teaspoons vanilla extract

1. Preheat the oven to 350F. Line a 10 angel food cake pan with parchment paper or coat with cooking spray.

2. In a large bowl, sift the flour, sugar subst.i.tute, cocoa powder, and coffee three times three times. Set aside.

3. In a large metal bowl, beat the egg whites with the salt on high speed until they become stiff but not lumpy, 4 to 6 minutes. They should cling firmly to the side of the bowl when tilted. Add the vanilla, but do not mix.

4. With a spatula, gently fold one-third of the egg whites into the flour mixture. Repeat twice until all the egg whites are just combined, but not deflated.

5. Gently spread the batter into the prepared pan. Bake until the cake springs back when touched, 35 to 40 minutes. Remove from the oven and invert the pan onto its feet or the neck of a wine bottle. Let cool completely.

6. Gently run a long knife between the cake and the outer rim of the pan, pressing it firmly against the pan to prevent tearing the cake. Run the knife or a skewer around the inside of the tube. Invert the pan and remove the cake.

PER SERVING.

70 calories, 7 g protein, 15 g carbohydrate, 0 g total sugar, 0 g fat, 0 mg cholesterol, 144 mg sodium, 2 g fiber