2 c. unsifted all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/8 tsp. salt
1/4 c. poppy seeds
1/2 c. canola or other vegetable oil
1 c. granulated sugar
4 egg whites
2/3 c. nonfat yogurt
1 1/2 tsp. grated orange zest (peel without pith)
3 tbsp. fresh orange juice

Preheat oven to 350 degrees. Lightly coat 9 x 5 x 3 inch loaf pan with nonstick cooking spray. Line bottom of pan with waxed paper; spray again. Sift together flour, baking powder, baking soda and salt into large bowl; stir in poppy seeds.

In large mixer bowl combine oil and sugar; beat on medium speed until smooth. Add egg whites, beating well until mixture is frothy. Reduce speed to low; gradually beat in yogurt, zest and orange juice.

In two additions gently blend in flour mixture, stirring until smooth. Pour batter into prepared pan and tap to eliminate air bubbles. Bake until wooden toothpick inserted in center comes out clean, 45 to 55 minutes. Cool 5 minutes and invert on wire rack. Remove waxed paper and reinvert on second wire rack. Cool cake completely before serving. Makes one 9 inch loaf.