1 3/4 c. all-purpose flour, divided
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 egg whites
2 tbsp. granulated sugar
2/3 c. Mott's regular applesauce
1/4 c. nonfat plain yogurt
1 tsp. lemon zest
2 c. assorted berries, frozen, fresh or canned
1/4 c. brown sugar
2 tbsp. butter

Blueberries, raspberries, blackberries.

Heat oven to 350 degrees. Spray 10-inch round springform pan with cooking spray. In medium bowl, combine 1 1/2 cups flour, baking powder, baking soda and salt.

In large bowl, whisk egg whites, sugar, applesauce, yogurt and lemon zest until smooth. Add flour mixture all at once to wet ingredients; stir until blended. Place in prepared pan. Place berries on top of batter.

In small bowl, combine remaining flour and brown sugar; cut in cold butter and mix until evenly blended. Put topping on batter. Bake 50 to 55 minutes. Cool 20 minutes before serving. 8 servings.