Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           unbleached flour
   1      cup           whole wheat flour
   1      cup           brown sugar
     1/2  cup           Imperial 30% less fat margarine
     1/2  cup           pecans -- toasted and chopped
   1      teaspoon      ground cinnamon
   1      teaspoon      baking soda
     1/4  teaspoon      salt
   1                    egg
   1      teaspoon      pure vanilla extract
   8      ounces        crushed pinapple in juice -- drained
     1/2  cup           nonfat vanilla yogurt
     1/4  cup           light sour cream

Preparation:

Stir flours, sugar and margarine together until mixture is finely crumbled. Stir in nuts. Press 2 cups of flour mixture onto bottom of 13x9-inch pan which has been sprayed with vegetable coating. Stir cinnamon, baking soda and salt into remaining flour mixture. Beat in egg, vanilla, light sour cream and vanilla yogurt until blended. Stir in pineapple. Pour batter evenly over pressed flour mixture in pan. Bake at 350F for 40 minutes or until batter pulls away from sides of pan. Cool slightly before cutting.