1/4 cup butter or margarine
1 cup granulated sugar
1 egg
3 egg whites
1 tablespoon grated orange zest
2 teaspoons grated lemon zest
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/4 cup lemon juice
1/4 cup skim milk
4 ounces firm silken tofu, drained

Lightly butter a 9-inch Bundt pan.

Beat butter and sugar; add egg and egg whites one at a time beating on high speed of electric mixer for 2 - 3 minutes.

Combine orange and lemon zest, flour, baking powder, soda, cream of tartar and salt.

In blender whip lemon juice, milk and tofu until tofu is smooth; add alternately with flour mixture to sugar mixture, beating only until smooth after each addition.

Spoon into prepared pan and bake at 375 degrees F for 30 to 35 minutes or until tester comes out dry. Remove to cool on baking rack.

Glaze
1/2 cup white chocolate wafers*
2 tablespoons orange juice

Stir chocolate with orange juice over very low heat until blended. Spoon over cake.

* White chocolate wafers are available in the bulk food section of the supermarket.

1 serving = 160 calories and 5 grams fat