1 (8 oz.) carton frozen egg substitute, thawed
2 tbsp. all-purpose flour
1 (8 oz.) carton lemon low-fat yogurt
6 egg whites
1 tsp. grated lemon rind
1 tbsp. lemon juice
1/2 tsp. cream of tartar
1/4 c. sugar
Vegetable cooking spray
2 tsp. powdered sugar

Beat egg substitute at high speed of an electric mixer 3 to 5 minutes or until lemon colored. Add flour and mix well. Stir in yogurt; set aside.

Beat egg whites (at room temperature), lemon rind, lemon juice and cream of tartar in a large bowl at high speed of an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold beaten egg whites into yogurt mixture.

Spoon mixture in 8 even mounds into an 11x7x2 inch baking dish coated with cooking spray. Bake at 375 degrees for 16 to 18 minutes or until puffed and golden. Sprinkle with powdered sugar. Serve immediately. Yield: 8 servings (about 86 calories per serving). Fat 0.6/Cholesterol 1 gr.