Light Blueberry Kuchen

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 4 egg whites
• 2 tablespoons granulated sugar
• 2/3 cup motts natural applesauce (or lite)
• 1/4 cup nonfat plain yogurt
• 1 teaspoon lemon zest
• 2 cups blueberries (fresh or frozen, do not thaw if frozen. Fresh is best!)
• 1/4 cup brown sugar
• 2 tablespoons solid pack pumpkin
• 1/4 cup oats

Directions

1. 1

   Heat oven to 350 degrees.

2. 2

   Spray 10 inch round spingform pan with cooking spray (or 9" pie plate).

3. 3

   In medium bowl combine flour, baking powder and baking soda and salt.

4. 4

   In large bowl whisk egg whites, sugar, applesauce, yogurt, and lemon zest until smooth.

5. 5

   Add flour mixture to wet ingredients, stir until blended.

6. 6

   Place in prepared pan. Sprinkle berries on top of batter.

7. 7

   In small bowl combine oats and brown sugar. cut in pumpkin and mix until evenly blended. Pu topping over the berry-covered batter.

8. 8

   Bake 50-55 minutes. Cool 20 minutes before serving.