Sour cream-almond pound cake (lowered fat)

24 servings

Ingredients

Quantity Ingredient
3 cups Sugar
⅔ cup Margarine; softened
1⅓ cup Frozen egg substitute; thawd
1½ cup Low-fat sour cream
1 teaspoon Baking soda
4½ cup Sifted cake flour
¼ teaspoon Salt
1 teaspoon Vanilla extract
1 teaspoon Almond extract
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

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