YOGURT SPONGE CAKE WITH FALL BERRY COMPOTE

Steps:

• Preheat oven to 350 degrees. Grease an 8-inch round cake pan. Line the bottom with parchment paper and set aside.
• Combine the safflower oil, fructose, vanilla, milk and yogurt in a mixing bowl. Sift together the cake flour and baking soda. Stir into the yogurt mixture.
• Beat the egg whites until stiff but not dry. Fold into the cake batter. Pour the batter into the prepared pan. Bake about 30 to 35 minutes or until done.
• Cool in the pan on a wire cooling rack for 10 minutes. Then unmold and cool completely before serving
• Place the pears, apple, lemon juice, fructose and water in a small saucepan over medium high heat. Bring to a boil then reduce heat and simmer until the fruit softens, about 8 minutes. Add more water if the sauce seems too dry.
• Add the raspberries and cook a few minutes until they begin to release some of their liquid.
• Serve the sauce warm or cold with a light sponge cake