BATTER:

Mazola no-stick corn oil spray
1 c. (8 oz.) tub diet Mazola reduced calorie butter
1 1/4 c. sugar
2 c. plain nonfat yogurt
3 egg whites
3 c. flour
1 1/2 tsp. vanilla
1 1/2 tsp. baking powder
1 tsp. baking soda

NUT FILLING:

1/2 c. chopped nuts (walnuts or pecans)
1/4 c. packed brown sugar
1/4 c. granulated sugar
1 1/2 tsp. cinnamon

Preheat oven to 350 degrees. To prepare nut filling, mix ingredients with a fork until crumbly. Set aside. Spray 10-inch Bundt pan or 10x4 inch tube pan with cooking spray.

In medium bowl with mixer at medium speed, beat butter and sugar until fluffy. Add yogurt, egg whites and vanilla. Combine flour, baking powder, and sugar. Gradually add to yogurt mixture, mixing well. Pour 1/3 of batter into prepared pan. Sprinkle with half of the nut filling. Repeat layers, end with batter.

Bake for 65 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on rack. Makes 24 servings.

VARIATION: Add 1 1/2 cup fresh blueberries, rinsed and dry.