Ingredients

1/4 tsp. sugar
1 tsp. ground cinnamon
2 C. all purpose flour
1 1/2 C. sugar
1/2 C. Crisco shortening
1/2 C. milk
1 (15 oz.) can cling peaches, drained (reserve 1/2 C. juice)
3 egg whites
3 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1 tsp. salt

Icing:

1 (6 oz.) container non-fat peach yogurt
1 (8 oz.) container Lite Cool Whip

Directions

Preheat oven to 350. Use non-stick cooking spray in Bundt pan. Mix together sugar and cinnamon. Sprinkle mixture over bottom and sides of pan. Combine all cake ingredients together, including reserved juice. Beat with mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 2 minutes. Pour into Bundt pan. Serves 12-16. Bake for 40-45 minutes. Remove from oven; cool completely. Mix together icing ingredients. Frost with icing immediately before serving.