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Orange-Cranberry Cake -- e-w

Source of Recipe

BH&G Diabetic Living
Orange-Cranberry Cake -- e-w

Serves: 12

Nonstick cooking spray
2 c. all-purpose flour
1-1/4 baking powder
1/2 tsp. baking soda
3 T. butter, softened
1 c. sugar – or – Splenda Blend for Baking equal to 1 c. sugar*
1/2 c. refrigerated or frozen egg product – or – 2 eggs
1/4 c. water
2/3 c. plain fat-free yogurt
2 c. fresh of frozen cranberries
1 tsp. finely shredded orange peel
Optional: Sifted Powdered sugar

Preheat oven to 350º. Coat 10-in. fluted tube pan with cooking spray; set aside. In a medium bowl combine the next 3 ingredients.

In a large mixing bowl, beat butter with mixer on medium for 30 seconds. Add sugar and beat until fluffy. Beat in egg product. Alternately add flour mixture and yogurt to egg mixture, beating after each addition just until combined. Fold in cranberries and orange peel.

Spoon batter into prepared pan, spreading evenly. Bake about 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool on a wire rack. If desired, sprinkle with powdered sugar.

One serving equals: 182 calories…3 gm fat (2 gm saturated)…8 mg cholesterol…128 mg sodium…34 gm carbohydrate…1 gm fiber…4 gm protein +++EXC: 2 starch ….1/2 fat +++WWP: 4

*Sugar substitute…Add 1/4 c. water to yogurt before adding it to the egg mixture.