2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup low-fat sour cream
½ cup fat free (skim) milk
1/3 cup sugar
¼ cup olive oil
¼ cup egg substitute
2 tablespoons lemon juice
1 teaspoon grated lemon peel
Three pints of strawberries
Artificial sweetener (optional)

Preheat oven to 350-degrees. Coat 8 X 4-inch loaf pan with nonstick cooking spray. Combine flour, baking powder, baking soda and salt in large bowl.

Combine sour cream, milk, sugar, oil, egg substitute, lemon juice and lemon peel in medium bowl. Stir sour cream mixture into flour mixture until well combined; pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.

Let cake cool 20 minutes before removing from pan; cool completely. Meanwhile, slice strawberries. Sprinkle to taste with sweetener, if desired. Slice cake and serve with strawberries.

Recipe makes 16 servings.

Nutrition information per serving:
Calories: 180
Total Fat: 6g
Saturated Fat: 1g
Carbohydrates: 28g
Cholesterol: 4mg
Protein: 4g
Sodium: 264mg
Fiber: 2g
Exchanges: 1 Starch, 2 Fruit, 1 Fat