Lemon Madeleines

The traditional madeleine pan has shell-shaped molds. If you like, dust these with a little powdered sugar.

makes: 12

½ cup margarine or butter
2 large eggs
¾ cup sugar
¼ cup plain low-fat yogurt
1 teaspoon lemon extract
1 cup all purpose flour
1 teaspoon grated lemon peel
¼ teaspoon salt
powdered sugar

In small saucepan over low heat, melt margarine or butter; set aside to cool. Preheat oven to 400F. Grease madeleine pan. In large bowl, with mixer at low speed, beat eggs, sugar, yogurt, lemon extract and vanilla extract until blended. Increase speed to high; beat until very light and lemon colored, about 5 minutes. Reduce speed to low; beat in flour, grated lemon peel, salt, and melted margarine or butter until blended. Spoon 1 tablespoon batter into each madeleine shell. Bake 10-15 minutes until madeleines are golden brown. Immediately remove madeleines from shells to wire racks to cool. Repeat until all batter is used, greasing madeleine pan each time. Sprinkle madeleines lightly with powdered sugar.