2 pounds fresh strawberries, sliced (5 1/2 to 6 cups)
1/4 cup sugar
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1 tablespoon baking powder
1/3 cup acceptable margarine
2/3 cup fat-free milk
Egg substitute equivalent to 1 egg, or 1 egg
1 teaspoon vanilla
Vegetable oil spray
16-ounce container nonfat or low-fat vanilla yogurt
Preheat oven to 450 degrees F.
In a large bowl, combine strawberries and 1/4 cup sugar. Stir gently until well combined. Set aside.
For cake, in a medium bowl, combine flour, cocoa powder, 1/4 cup sugar, and baking powder. Using a pastry blender, cut in margarine until mixture resembles coarse crumbs.
In a small bowl, combine milk, egg substitute, and vanilla. Add to dry ingredients and stir just to moisten.
Spray an 8-inch round baking pan with vegetable oil spray. Spread dough in pan, building up sides slightly.
Bake for 15 to 18 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove cake from pan; place on a serving plate.
To serve, stir yogurt until smooth and creamy. Slice cake in half horizontally. Spoon half the strawberries onto bottom half of cake. Cover with top of cake. Spoon remaining strawberries and any juice on top of cake and dollop with yogurt. Serve warm or at room temperature. Cover any leftovers and refrigerate.
Protein: 7 g
Carbohydrates: 58 g
Total Fat: 9 g
Saturated Fat: 2 g
Polyunsaturated Fat: 3 g
Monounsaturated Fat: 3 g
Cholesterol: 1 mg
Sodium: 337 mg