2 c. flour
1/3 c. sugar
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2/3 c. plain lowfat yogurt
1/2 c. mashed ripe banana
1/4 c. cooking oil
1 tsp. finely shredded lemon peel
1 tsp. vanilla

In a large mixing bowl stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside. In a medium bowl stir together yogurt, banana, oil, lemon peel, and vanilla; set aside.

3 egg whites
3/4 c. sugar

In a small mixer bowl beat egg whites until soft peaks form. Gradually add remaining 3/4 cup sugar, beating on high speed until stiff peaks form. Stir yogurt-banana mixture into flour mixture until moistened. Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites.

Pour into 9 x 9 x 2 inch greased and floured pan. Bake in 350 degree oven for 40 to 45 minutes. Cool cake for 10 minutes in pan. This cake slices better when held overnight.

ICING:

2 tbsp. light corn syrup
2 tbsp. water
1/4 c. unsweetened cocoa

Stir together corn syrup and water; add cocoa, stirring until smooth. Drizzle chocolate over cake in a lacy design. Serve with raspberries.