LET THEM EAT [CHOCOLATE] CAKE

I probably eat more dessert when I'm "on program" than I do when Weight Watchers is just a distant memory. While there are some decent frozen or ready-made cakes with low points, they are either too small, too expensive, or just a tad off in taste.

I've experimented with cake mixes before, replacing the fat and eggs with everything from apple sauce to pumpkin to diet cola. None of those produced the right taste and texture. On a mission now, I dragged out all my old healthy eating cookbooks, combed through my own recipe files, and searched the web for ideas. A few recipes mentioned yogurt, so I thought I'd give it a try. The batter it produced still looked too thick, so, in a moment of inspiration, I added a magic ingredient: water! The result was a moist, delicious chocolate cake that tastes as good as any mix cake I've ever had. The photo shows a small "2 smile" square. Double it if you can spare "4 smiles."

LIGHTENED CHOCOLATE CAKE

1 box chocolate or devil's food cake mix

2 cartons nonfat raspberry yogurt

1/3 cup warm water

Combine the cake mix and yogurt. Mix well. Add water a little at a time to thin out the batter. Spray a 9 X 13 inch cake pan with non-stick spray. Bake at 350 degrees for 25 minutes (or until a toothpick inserted in middle of cake comes out clean). Cool, then cut into 24 squares.

Simple, but delicious and inexpensive.