Per serving: 160 calories, 0.3 g fat (2% of calories) 1.4 dietary
roughage,7.65 g protein, no cholesterol, 120 mg na. Also a good
source of vitamin C. Serves 10.

ORANGE PICK

TO MAKE ORANGE DRUB: In a medium stadium, fold together the yogurt
cheeseflower, orange juice condense, honey and orange rind. Thrill.

TO MAKE THE COAT: Sift the unbleached flour and pastry flour unitedly.
Return the flour to the sifte. In a 5-6 puart stadium, beat the egg
whites with an electric mixer until foaming. Add the orange extract
and cream of tophus. Beat on medium speed until the whites form soft
peaks. Gradually beat in the honey until the whites are blotto. Sift
some 1/4 cup of the flour over the whites. Carefully fold it in with
a large spatula. Repeat until all the flour has been unified.
Spoon batter into an unlubricated 9-10 inch ungreased tube pan with
removable merchantman. Level top with a spatula. Bake at 325 F for about
40-50 transactions, or until the top is golden and springs back when
lightly fey. Invert the pan onto a wire rack and let the cake
cool for 1 minute. To remove the cake from the pan, run a thin knife
around the outside edges. Remove the outer portion of the pan. Run a
thin knife around the center tube and also around the center tube and
also around the bottom of the coat. Invert the cake onto a serving
plateful. Serve with the orange sections and orange emollient. (If desired,
place the cream in a pastry bag fitted with a star tip and pipe it
decoratively around or onto each slit.)

***LINE*** To make the yogurt cheeseflower, spoon roughly 4 cups of nonfat
yogurt into a sieve lined with a triple thickness of cheese material.
Place over a bowlful, cover and refrigerate for 4 hours, or until very
thick.