Vegetable cooking spray
2 1/2 c. plus 1 tsp. sifted cake flour, divided
2/3 c. sugar
1/2 c. butter, softened
3 egg whites or 1/2 c. frozen egg substitute, thawed
1 tbsp. vanilla extract
1 tsp. almond extract
3/4 tsp. baking soda
1/4 tsp. salt
1 (8 oz.) carton low-fat vanilla yogurt

Coat bottom and sides of an 8 1/2 x 4 1/2 x 3 inch loaf pan with cooking spray; dust with 1 teaspoon flour and set aside. Cream sugar and butter at medium speed of an electric mixer until light and fluffy. Add egg whites; beat 4 minutes at medium speed or until well blended. Add vanilla and almond extracts; beat at low speed until well blended.

Combine remaining 2 1/2 cups flour, baking soda, and salt. With mixer running at low speed; add to creamed mixture alternately with yogurt, beginning and ending with flour mixture. Pour batter into prepared pan. Bake at 350 degrees for 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool on a wire rack. Serve plain or topped with fruit. Yield: 16 servings (about 157 calories per 1/2 inch slice).