Lite n’ Swirly Pound Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 179.5
- Total Fat: 8.4 g
- Cholesterol: 15.5 mg
- Sodium: 21.7 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 1.7 g
- Protein: 3.7 g
View full nutritional breakdown of Lite n’ Swirly Pound Cake calories by ingredient
Introduction
This cake is so buttery-rich tasting you won't believe it's "lite"! It's a wonderful dessert for any special occasion, and is adapted from Weight Watchers magazine to become egg free, higher in fibre and lower in sugar. This cake is so buttery-rich tasting you won't believe it's "lite"! It's a wonderful dessert for any special occasion, and is adapted from Weight Watchers magazine to become egg free, higher in fibre and lower in sugar.Number of Servings: 16
Ingredients
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5 oz. lite silken tofu
1 tbsp vanilla extract
1 ¼ cups cake flour
1 cup whole-wheat flour
2 tsp baking powder
½ tsp baking soda
8 tbsp unsalted butter, soft
½ cup brown sugar
1 cup non-fat vanilla yogurt
3 oz bittersweet (70% or higher) chocolate
Directions
Preheat oven to 350ºF. Coat a bundt pan with cooking spray.
In a food processor or blender, puree tofu with vanilla until smooth.
In a large bowl, stir together flours, baking powder and baking soda.
In another large bowl, use an electric mixer to cream butter and sugar.
Beat in tofu mixture until well combined.
Add about 1/3 of flour mixture to creamed mixture and beat in until just blended, followed by 1/3 of the yogurt.
Repeat until all flour and yogurt are incorporated.
Divide batter into 2 bowls.
Melt chocolate and blend into one of the bowls of batter until well combined.
Pour half of chocolate batter and then half of vanilla batter into prepared pan; repeat with remaining batter. Take a knife and run it through cake batter to create even more swirls.
Bake 45 to 50 minutes.
Cool 30 minutes in pan, then ease cake out of pan onto a wire rack to cool completely.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a food processor or blender, puree tofu with vanilla until smooth.
In a large bowl, stir together flours, baking powder and baking soda.
In another large bowl, use an electric mixer to cream butter and sugar.
Beat in tofu mixture until well combined.
Add about 1/3 of flour mixture to creamed mixture and beat in until just blended, followed by 1/3 of the yogurt.
Repeat until all flour and yogurt are incorporated.
Divide batter into 2 bowls.
Melt chocolate and blend into one of the bowls of batter until well combined.
Pour half of chocolate batter and then half of vanilla batter into prepared pan; repeat with remaining batter. Take a knife and run it through cake batter to create even more swirls.
Bake 45 to 50 minutes.
Cool 30 minutes in pan, then ease cake out of pan onto a wire rack to cool completely.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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1CRAZYDOG
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SRIVERS1
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LSWANDER