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Post Info TOPIC: Blueberry Peach Pound Cake (4 pts)


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Blueberry Peach Pound Cake (4 pts)


Blueberry-Peach Pound Cake

From Light & Tasty

The fruit of Martha Domeny's cake-baking labors is applauded all around the table in her San Diego, California home. "Each golden piece is packed with fruit, so it makes for a very refreshing snack," she writes.



INGREDIENTS



* 2 tablespoons butter or stick margarine, softened
* 1-1/4 cups sugar
* 3 tablespoons unsweetened applesauce
* 3/4 cup egg substitute
* 1/4 cup 2% milk
* 2-1/2 cups cake flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 2-1/4 cups chopped fresh or frozen unsweetened peaches
* 2 cups fresh or frozen unsweetened blueberries*
* 3/4 cup reduced-fat whipped topping


SERVINGS 12
CATEGORY Lower Fat
METHOD Baked
PREP 15 min.
COOK 55 min.
TOTAL 70 min.


DIRECTIONS




In a mixing bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in. flouted tube pan coated with nonstick cooking spray.
    Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping. Yield: 12 servings. Editor's Note: If using frozen blueberries, do not thaw before adding to batter.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (1 slice with 1 tablespoon whipped topping) equals 225 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 138 mg sodium, 45 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit.

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maxine1112.jpg**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
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