How about if we end the week with a sweet post? Dessert! This is the recipe for the Blueberry Pound Cake I mentioned on Monday. I found this in my Cooking Light Cookbook. It has 287 calories and 6 grams of fat for a 16th of the cake. Compared to a normal pound cake at 420 calories and 14 grams of fat, you can eat this and not feel guilty (as long as you don’t eat three or four pieces at a time!). You and your guests will never know you’re eating healthier! This is really good cake! This would freeze well too, if you need something for a later time.
Blueberry Pound Cake
2 cups sugar
1/2 C light butter
1/2 C (4 oz) 1/3 less fat cream cheese, softened
3 large eggs
1 large egg white
3 C flour, divided
2 cups fresh or frozen blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 8-oz. carton Lemon low-fat yogurt
2 tsp vanilla extract
1/2 C powdered sugar
4 tsp lemon juice
1. Preheat oven to 350 degrees.
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 tbl. flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add the 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 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
3. Cool cake in pan 10 minutes, and remove from pan. Lightly spoon powdered sugar into a dry measuring cup, and level with a knife. Combine with lemon juice in a bowl, and drizzle over warm cake. Cut with a serrated knife. Yield: 16 servings
Enjoy! Be faithful to your local church this Sunday!