Email to Marla Hudgins      

Cream Cheese Pound Cake

Source of Recipe

Marla


List of Ingredients

(makes 4 servings)

1 cup large egg whites
1 1/2 cup ButterLike Baking Butter, at room temperature
3 cups SugarLike Granulated Sugar
1 package nonfat cream cheese (8 ounces), at room temperature
2 large eggs
3 cups all-purpose flour
1 1/2 teaspoon baking powder





Recipe

1.. In a large mixing bowl, mix the egg whites until frothy. Stir in the softened ButterLike, SugarLike, room temperature cream cheese, and eggs; mix until smooth.
2.. Add the flour and baking powder; mix until combined. Pour into a vegetable spray coated 10-inch tube pan. Bake at 325°F for 1 hour and 20 minutes or until cake tests done.
3.. Cool in pan 10 minutes before removing. Cake ages and freezes well, Keep in air tight container. Great served warm with (Ed note: fat-free, sugar-free) ice cream.
Per serving (cake only): 318 calories (25% calories from fat), 10 g protein, 3 g total fat (1 g saturated fat), 88 g carbohydrate, 13 g dietary fiber, 40 mg cholesterol, 325 mg sodium
Mrs. Bateman's exchanges: 2.5 bread/starch, 0.4 meat, 0.1 milk, 0.5 fat