Ingredients

Streusel topping:
1/4 cup quick or old-fashioned oats, uncooked
2 tablespoons all-purpose flour
2 tablespoons firmly packed brown sugar
1/4 teaspoon ground nutmeg
1 tablespoon margarine, chilled
1/4 cup sliced almonds

Cake:
1 container (8 ounces) cherry lowfat yogurt with fruit on the bottom
1/2 cup sugar
4 egg whites or 2 eggs, beaten
3 tablespoons margarine, melted
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1 cup quick or old-fashioned oats, uncooked
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup cherry pie filling, divided

Directions

Heat oven to 350 degrees. Lightly spray an 8-inch square or 9-inch heart-shaped pan with nonstick cooking spray.

For streusel, combine oats, flour, brown sugar and nutmeg; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in almonds; set aside.

For cake, combine yogurt, sugar, egg whites or eggs, margarine, vanilla and almond extract in large bowl; mix well. Combine flour, oats, baking powder, baking soda and salt. Mix with other ingredients just until moistened. Do not overmix.

Spread half of batter in pan. Drop 1/2 cup pie filling in small spoonfuls randomly over batter. Top with remaining batter. Drop spoonfuls of remaining pie filling over batter; sprinkle evenly with streusel. Bake for 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks. Serve warm. Serves 8 to 10.