Sour Cream-almond Pound Cake (lowered Fat) Recipe
Yield: 24 servingsRecipe by luhu.jp
Ingredients:
3 cup: Sugar,
4 1/2 cup: Sifted cake flour,
2/3 cup: Margarine, softened
1/4 tsp: Salt,
1 1/3 cup: Frozen egg substitute, thawd
1 tsp: Vanilla extract,
1 1/2 cup: Low-fat sour cream,
1 tsp: Almond extract,
1 tsp: Baking soda,
x Vegetable cooking spray,
Directions:
Cream sugar and margarine at medium speed of an electric mixer until
combined. Gradually add egg substitute, beating well.
Combine sour cream and baking soda; stir well, and set aside. Combine
flour and salt; with mixer running at low speed, add to creamed
mixture alternately with sour cream mixture, beginning and ending
with flour mixture. Stir in extracts. Spoon batter into a 10-inch
tube pan coated with cooking spray. Bake at 325 degrees for 1 hour
and 35 minutes or until a wooden pick inserted in center comes out
clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack.
Yield: 24 servings (serving size: 1 [1-inch] slice).
PER SERVING: CALORIES 244; FAT 7.1g; CARB 42.0g; PROTEIN 3.5g;
CHOLESTEROL 6mg; SODIUM 146mg.
VARIATIONS: Butter Pound Cake - omit almond extract, and add 1
teaspoon butter flavoring.
Butter Rum Pound Cake - omit almond extract, and add 1 teaspoon butter
flavoring and 1 teaspoon rum flavoring.
Coconut Pound Cake - omit almond extract, add 1 teaspoon coconut
flavoring.
Lemon Pound Cake - omit almond extract, and add 1 teaspoon grated
lemon rind.
Orange Pound Cake - omit almond extract, and add 1 teaspoon orange
extract.
From: Healthy Choice CHOICES FOR LIVING HAPPIER AND HEALTHIER, Fall
1995.
Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 09-10-95
Source from luhu.jp
combined. Gradually add egg substitute, beating well.
Combine sour cream and baking soda; stir well, and set aside. Combine
flour and salt; with mixer running at low speed, add to creamed
mixture alternately with sour cream mixture, beginning and ending
with flour mixture. Stir in extracts. Spoon batter into a 10-inch
tube pan coated with cooking spray. Bake at 325 degrees for 1 hour
and 35 minutes or until a wooden pick inserted in center comes out
clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack.
Yield: 24 servings (serving size: 1 [1-inch] slice).
PER SERVING: CALORIES 244; FAT 7.1g; CARB 42.0g; PROTEIN 3.5g;
CHOLESTEROL 6mg; SODIUM 146mg.
VARIATIONS: Butter Pound Cake - omit almond extract, and add 1
teaspoon butter flavoring.
Butter Rum Pound Cake - omit almond extract, and add 1 teaspoon butter
flavoring and 1 teaspoon rum flavoring.
Coconut Pound Cake - omit almond extract, add 1 teaspoon coconut
flavoring.
Lemon Pound Cake - omit almond extract, and add 1 teaspoon grated
lemon rind.
Orange Pound Cake - omit almond extract, and add 1 teaspoon orange
extract.
From: Healthy Choice CHOICES FOR LIVING HAPPIER AND HEALTHIER, Fall
1995.
Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 09-10-95
Source from luhu.jp