#1681 - Blueberry Yogurt Cake

(by Shirley McNevich)

Batter: 1 box Duncan Hines white cake mix (do NOT mix according to box directions); 3 egg whites; 1 cup milk; 1 - 6oz. container fat free blueberry yogurt; 2 cups fresh blueberries; small bowl of flour
Topping: 1 - 8oz. container fat free Cool Whip (thawed); 1 - 6oz. container fat free blueberry yogurt; 1 cup fresh blueberries

In a small bowl add some flour--wash and rinse 2 cups blueberries, then place them in the bowl of flour--toss to coat and set aside. In a mixer add egg whites, milk and one container of yogurt--beat. Add cake mix--beat until smooth. Remove bowl from mixer--add flour coated blueberries--stir just until mixed using a wooden spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely. Topping: in a bowl add Cool Whip and one container of yogurt--stir. Add 1 cup fresh blueberries--stir. Spread the topping evenly over the cooled cake. Refrigerate until cold.