Variation: Half a cup of warmed maple syrup can be substituted for the honey orange glaze. Preheat oven to 350 F. Spray a bundt pan liberally with vegetable cooking spray. Sift together barley flour, unbleached white flour, baking powder and baking soda. Set aside. Place egg whites in a large mixing bowl and whisk until light and fluffy. Gradually add the sugar, while continuing to whisk until peaks form. Fold in yogurt, vanilla extract, orange juice and almonds. Fold in the sifted dry ingredients. Pour the batter into the prepared bundt pan and bake in the middle of the preheated oven 25-30 minutes or until a toothpick or cake tester comes out clean when insterted in the middle of the cake. Meanwhile, combien the honey and orange juice in a small saucepan and bring to a boil. Turn down the heat and simmer for 5 minutes. Skim off any froth that may form on the surfac of the syrup. Pour the warm syrup over finished ca,e. (Cake is not yet unmolded.) Make small holes in the cake with a fork or toothpick to help it absorb the syrup. When the cake is cooled, unmold it onto a serving platter. Serve garnished with fresh orange slices, strawberries and mint leaves, if desired. Nutritional Information based on 1/20th of cake: Calories 170, Fat 1.7 grams. Cholesterol, 0 mg., Sodium 111 mg. Calcium 70 mg. Exchanges: 1 starch, 1/2 fruit, 1 other. MC formatting by email@example.com Recipe by: High Fit-Low Fat Vegetarian, 96, U of Mich Medical Center Posted to MC-Recipe Digest V1 #862 by Roberta Banghart
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 149.2mg||5 %|
|Potassium 77.7mg||2 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 33g|
|Protein 5.2g||7 %|
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Calories per serving: 156
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