INGREDIENTS
1 cup
Blueberries
1 tsp
Lemon, zest
1/2 cup
Yellow squash puree
1
Egg, large
4 tbsp
Trans-fat free margarine
1 tsp
Baking powder
1 tsp
Baking soda
1/2 cup
Brown sugar, firmly packed
1/4 cup
Flax seed meal
2 cups
Flour
2 tsp
Lemon extract
1/2 tsp
Salt
1
Cooking spray, nonstick
1 cup
Lemon low fat yogurt