2 1/2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1/4 c. sugar
3 egg whites
1 tbsp. grated orange peel
1 tsp. vanilla
1 c. non-fat yogurt
1 c. pineapple chunks
1/4 c. orange juice
1/4 c. sugar

Preheat oven to 375 degrees. Grease a 10 inch tube pan with butter. Mix flour, baking soda and salt; set aside. Cream butter and sugar. Add egg whites, orange peel and vanilla; beat well. Add flour mixture and yogurt alternately to sugar mixture and mix well.

Pour half the batter into pan. Spread pineapple evenly over batter. Cover with remaining batter. Bake for 40 minutes or until a cake tester comes out clean. Let the cake cool for 5 minutes.

Meanwhile, in a small saucepan, combine orange juice and sugar. Bring to a boil, reduce heat and simmer for 3-5 minutes. Remove cake from pan. Pierce it with a fork and spoon orange juice mixture into holes and over the top of the cake. Makes 16 slices. Per slice: 177 total calories; 9 sat-fat calories.