LOW FAT -- Blueberry Pound Cake

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* Exported from MasterCook *

 

Blueberry Pound Cake

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Cake Desserts

July/Aug '98

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups granulated sugar

1/2 cup light butter

1/2 (8-ounce) package 1/3 less-fat cream cheese -- softened

3 large eggs

1 large egg white

3 cups all-purpose flour -- divided

2 cups fresh or frozen blueberries

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 (8-ounce) carton lemon low-fat yogurt

2 teaspoons vanilla extract

Cooking spray

1/2 cup powdered sugar

4 teaspoons lemon juice

 

Preheat oven to 350º.

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5

minutes). Add eggs and egg white, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2

tablespoons flour and blueberries in a small bowl, and toss well. Combine

remaining flour, baking powder, baking soda, and salt. Add flour mixture to

sugar mixture alternately with yogurt, beginning and ending with flour mixture.

Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan

coated with cooking spray. Bake at 350º for 1 hour and 10 minutes or until a

wooden pick inserted in center comes out clean.

Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon

juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

 

Serving Size: 1 slice

 

Source:

" Cooking Light, July/August 98, p.135 "

Copyright:

" © Cooking Light "

T(Baking Time):

" 1:10 "

 

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Per serving: 275 Calories (kcal); 5g Total Fat; (17% calories from fat); 5g

Protein; 52g Carbohydrate; 40mg Cholesterol; 280mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 3931 4049 3218 0 0 175 0 0 0 4051 0 0 0 0