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Ingredients

• 2   eggs
• 1 cup  all-purpose flour
• 1 teaspoon  baking powder
• 1 teaspoon  finely shredded lemon peel
• 3/4 cup  sugar or sugar substitute blend* equivalent to 3/4 cup sugar
• 1/2 cup  fat-free milk
• 2 tablespoons  60% to 70% tub-style vegetable oil spread
• 1 recipe  Raspberry-Lemonade Sauce
•   Small lemon wedges (optional)
•   Fresh mint leaves (optional)

Description

A Slimmed-down Version Of Classic Hot Milk Sponge Cake Makes This Raspberry Variation Of A Summertime Favorite Low In Calories And Fat, Yet Oh-so Luscious.

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