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food:  Lemon Corn Cake Source: Food Stamp Nutrition Connection
A cornmeal and lemon cake.  Prep Time: 30 minutes Cook Time: 25
minutes Difficulty: Easy  Nutrition Facts  Makes 12 servings
Amount Per Serving Calories 142.7 Total Carbs 29.0 g Dietary
Fiber 1.5 g Sugars 13.6 g Total Fat 1.9 g Saturated Fat 0.3 g
Unsaturated Fat 0.9 g Potassium 157.7 mg Protein 4.0 g Sodium
226.0 mg Dietary Exchanges See the Detailed Nutritional Analysis
Powered by ESHA   1 cup  cornmeal 1 cup  white all purpose flour
0 1/2 cup  sugar 1 tbsp  low sodium baking powder 1 tsp  salt
6 oz  nonfat lemon yogurt 2 tsp  fresh lemon peel 1 tbsp 
vegetable oil 1 each  raw egg yolks 0.6667 cup  fat free milk
3 each  egg whites 1 each  cooking spray 3 tbsp  fresh lemon
juice 0 1/2 cup  powdered sugar   1. Preheat oven to 400
degrees.   2. Mix first five ingredients together in mixing
bowl.   3. Combine yogurt, lemon peel, oil, egg yolk, and milk
together and stir into dry ingre