|Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Plain non fat yogurt||1 Cup (16 tbs)|
|Whole cranberry sauce||1 Cup (16 tbs)|
|Sliced almonds||1⁄2 Cup (8 tbs)|
Preheat oven to 350°.
Lightly grease and flour pan.
Cream margarine; gradually add sugar, beating until fluffy.
Add egg and egg whites, beating after each.
Add almond extract.
Combine flour and baking powder.
Add flour mixture and yogurt, alternately, to sugar mixture, beginning and ending with flour mixture.
Pour batter in pan.
Spoon cranberry sauce evenly over batter; sprinkle with almonds.
Bake 25 minutes, or until cake pulls slightly away from sides of pan.