| 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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