In small heavy saucepan, combine dried fruit and orange juice. Bring to a boil; reduce heat. Simmer 5 minutes or until thickened and fruit is soft, stirring occasionally. Set aside. Heat oven to 350°F. Spray 9-inch round or 8-inch square pan with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, baking powder, baking soda and salt; mix well. Set aside. In small bowl, beat margarine and sugar until light and fluffy. Add egg product and vanilla; blend well. Alternately add dry ingredients and yogurt to sugar mixture, beating well after each addition. Spread batter in spray-coated pan; top with fruit mixture. Bake at 350°F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. If necessary, cover coffee cake with foil halfway through baking to prevent overbrowning of fruit. Cool 10 minutes; remove from pan. Sprinkle with powdered sugar. Serve warm. 8 servings. Nutrition information-serving size: 1/8, calories 240, protein 3 g, carbohydrate 45 g, fat 6g (22% calories from fat), cholesterol 0 mg, sodium 530 mg, dietary fiber 0 g dess 119