Preheat oven to 350 deg. F. In a small bowl, combine 2/3 cup dry milk powder, 1 cup water and vinegar.Set aside.

In a large bowl, combine flour, 1/2 cup Splenda, baking powder and baking soda.

Add mayonnaise, milk mixture and 2 teaspoons vanilla extract. Mix gently to combine.Pour mixture into a 9x9-inch cake pan sprayed with butter-flavored cooking spray.Bake 18 to 22 minutes or until cake tests done in center. Place pan on a wire rack and cool 10 minutes.

Poke holes with fork tines at 1/2-inch intervals over top of cake.

In a small bowl, dissolve gelatin in boiling water. Add remaining 1/2 cup cold water. Mix well to combine.Evenly spoon gelatin mixture over cake. Cover and refrigerate 30 minutes.

In a medium bowl, combine yogurt and remaining 1/3 cup nonfat dry milk powder. Add remaining 1/4 cup Splenda(or 6 pkts. Equal) and remaining 1 teaspoon vanilla extract. Mix well to combine. Fold in Cool Whip Lite.Spread mixture evenly over cake. Refrigerate at least 30 minutes. Cut into 12 pieces. Refrigerate leftovers.

Each serving equals:HE: 2/3 Brd, 1/3 Milk, 1/4 Slider, 9 Opt. Cal.2.3 Points113 cal, 1 g fat, 0 g fiber,5 g prot, 21 g carb, 279 mg sod, 124 mg calc(calcium mg from MasterCook)DIABETIC: 1 1/2 St

Source:"September 1995 Healthy Exchanges Newsletter, p. 4"

Per Serving (excluding unknown items): 102 Calories; 1g Fat (8.2% calories from fat); 4g Protein; 18g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 193mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Serving Ideas : At Christmas time, I like to put on Fitz & Floyd Christmas platter and use 1/2 red & 1/2 green

Nutr. Assoc. : 4234 0 0 0 0 0 0 0 0 0 0 0 0