Vegetable cooking spray
2 1/2 c. + 1 tsp. sifted cake flour, divided
2/3 c. sugar
1/2 c. butter, softened
1 tbsp. vanilla extract
3 egg whites or 1/2 c. frozen egg substitute, thawed
1 tsp. almond extract
3/4 tsp. baking soda
1 (8 oz.) carton low fat vanilla yogurt

Coat bottom and sides of an 8 1/2" x 4 1/2" x 3" loaf pan with cooking spray; dust with 1 teaspoon flour and set aside.

Cream sugar and butter at medium speed of an electric mixer until light and fluffy. Add egg whites; beat 4 minutes at medium speed or until well blended. Add vanilla and almond extracts, beat at low speed until well blended.

Combine remaining 2 1/2 cups flour, baking soda and salt. With mixer running at low speed, add to creamed mixture alternately with yogurt, beginning and ending with flour mixture. Pour batter into prepared pan. Bake at 350 degrees for 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool on a wire rack. Serve plain or topped with fruit. Yield: 16 servings (about 157 calories per 1/2" slice).