1/4 c. butter
2 egg whites
1 sm. grated lemon rind
2 tsp. squeezed lemon juice
3/4 c. brown sugar
1 c. whole wheat flour
1 c. white flour
1 tsp. baking soda
1/4 tsp. lite salt or less
1 c. plain low-fat yogurt
2 c. chopped fruit

(Texture is best in a tube pan). Preheat oven to 350 degrees. Cream butter, egg whites, lemon rind, juice and brown sugar until smooth. Sift together dry ingredients nd add alternately with yogurt to egg white mixture. Fold in fruit and spread into a tube pan which has been sprayed with nonstick spray.

TOPPING:

1 tbsp. butter
1 tbsp. wheat germ
1/4 c. white flour
1/4 c. brown sugar
1 tsp. cinnamon
1/2 tsp. allspice

Combine all topping ingredients (use same bowl - batter - and sprinkle over coffee cake. Bake 35 minutes until wooden pick is cleaned. Serve with Cool Whip. Apples, peaches, blueberries, rhubarb, etc. (combination is nice); if canned fruit is used - drain well.