| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Breads | 10 | Servings | |
INGREDIENTS
| 1/4 | c | Stick margarine, softened |
| 8 | oz | Nonfat cream cheese, (1/2 package) |
| 1 | c | Sugar |
| 1 | Egg | |
| 1 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | ts | Vanilla extract |
| 2 | c | Huckleberries or blueberries |
| Vegetable cooking spray | ||
| 2 | tb | Sugar |
| 1 | ts | Ground cinnamon |
INSTRUCTIONS
Cream margarine and cheese. Gradually add 1 cup sugar; beat at medium speed of a mixer until well-blended. Add egg; beat well. Combine flour, baking powder, and salt; stir into creamed mixture. Stir in vanilla; fold in berries. Pour into a 9-inch round cake pan coated with cooking spray. Combine 2 tablespoons sugar and cinnamon; sprinkle over batter. Bake at 350 degrees for 1 hour; let cool. Yield: 10 servings. Per serving: 223 Calories; 5g Fat (22% calories from fat); 6g Protein; 38g Carbohydrate; 21mg Cholesterol; 277mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 127 Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.
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