| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Granulated sugar |
| 1/2 | c | Light butter |
| 1/2 | pk | (8 ounce) 1/3 less-fat cream cheese; softened |
| 3 | lg | Eggs |
| 1 | lg | Egg white |
| 3 | c | All-purpose flour; divided |
| 2 | c | Fresh or frozen blueberries |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | ct | (8-ounce) lemon low-fat yogurt |
| 2 | ts | Vanilla extract |
| Cooking spray | ||
| 1/2 | c | Powdered sugar |
| 4 | ts | Lemon juice |
INSTRUCTIONS
Got this recipe from Cooking Light and it is great!!! 1. Preheat oven to 350. 2. 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 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. 3. 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. Yield: 16 servings (serving size: 1 slice). CALORIES 287 (l9%from fat FAT 6.lg(sat 3.4g, mono l.8g,poly 0.4g), PROTEIN 5.7g; CARB 519g FIBER 1.5g, CHOL 57mg, IRON 1.3mg, SODIUM 227mg; Calc 5Omg Posted to MM-Recipes Digest by Lisa Lynch <lklynch@mediaone.net> on Aug 12, 1998, converted by MM_Buster v2.0l.
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