LOW-FAT BAKING : Crookneck Cake

There is a yellow squash hidden in this cake, but you’d never guess it. Its delicate, faintly sweet flavor blends right in. You can use crookneck, straightneck or even yellow zucchini, but be sure to select young squash with soft, thin skins.

This cake, with its accent of chopped dates, needs only a simple cinnamon-orange-tinged icing to dress it up. To add extra moistness and a sweet citrus flavor, poke holes all over the warm cake and pour the optional orange glaze over the cake until it soaks in.

Adapted from a rich recipe with sour cream and pecans created by the late food writer Bert Greene, this cake has all of the flavor -- but none of the fat -- of the original.

SUMMER DATE CAKE

1/2 pound yellow squash or yellow zucchini

1 cup chopped pitted dried dates

2 teaspoons grated orange zest

2 cups flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 egg whites

1/2 cup nonfat liquid egg substitute, thawed or 2 eggs

1 tablespoon vanilla

1 1/4 cups sugar

1 cup plain nonfat yogurt

Orange Glaze, optional

Cinnamon-Orange Icing

1/4 cup finely chopped almonds, optional

Trim squash and finely chop in food processor. Combine squash with dates and orange zest in small bowl. Toss thoroughly with 2 tablespoons flour.

Sift remaining flour with baking powder and baking soda and set aside.

Beat egg whites and egg substitute or whole eggs in large bowl until thick. Beat in vanilla and sugar. Beat in yogurt. Add sifted dry ingredients, stirring on low speed until blended. Fold into squash mixture.

Pour batter into lightly buttered and floured medium bundt cake pan. Bake at 350 degrees until wood pick inserted in center comes out clean, about 45 to 50 minutes. Cool on rack 10 minutes. Unmold onto serving cake platter.

If using Orange Glaze, pierce top and sides of cake with wood pick. Spoon glaze over cake, allowing to soak in until cake is moist but not wet. Cool completely. Drizzle icing over cake and sprinkle with almonds. Makes 12 servings.

Note: Avoid using dry old dates. For slightly softer cake texture, add 2 tablespoons melted butter to batter before folding into squash mixture. This will add 2 grams fat per serving.

Each serving, without glaze, contains about:

261 calories; 108 mg sodium; 0 cholesterol; 0 fat; 60 grams carbohydrates; 5 grams protein; 0.49 gram fiber.

Each serving, with glaze, contains about:

271 calories; 108 mg sodium; 0 cholesterol; 0 fat; 63 grams carbohydrates; 5 grams protein; 0.49 gram fiber.

Orange Glaze

3 tablespoons orange juice

2 tablespoons sugar

Stir together orange juice and sugar until smooth.

Cinnamon-Orange Icing

1 cup powdered sugar

1 teaspoon ground cinnamon

2 tablespoons orange juice

1 to 2 tablespoons orange curacao

Combine powdered sugar, cinnamon, orange juice and liqueur in bowl. Mix until smooth. Use immediately.