Try this Blueberry Cake (4) recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. Lightly spray bundt pan with nonfat cooking spray. Blend blueberries and 1 1/2 tablespoons sugar in a food processor or blender until smooth. In a medium bowl, combine margarine, corn syrup, egg substitute and 1 1/2 teaspoons almond extract; blend until smooth. Add flour, baking soda and sour cream to creamed mixture and blend until batter is smooth. Combine 3/4 cup of batter with blueberry puree. Spread 2/3 of the plain batter into bundt pan; top with blueberry and finish with remaining plain batter. Bake in preheated oven for 40 minutes, until knife inserted in center cmes out clean. Remove cake from oven and cool in pan 10 to 15 minutes; invert onto wire rack and cool to room temperature. In a small bowl, combine powdered sugar, 1/2 teaspoon almond extract and skim milk; blend until creamy. Drizzle glaze over cooled cake. Serves 16, 133 calories per serving, Dietary Fiber 1 gram. >From Jyl Steinbacks "Recipes for Fat Free Living Desserts". Typed by Gail Shermeyer <4paws@netrax.net>. Recipe by: Successful Slimming Magazine Posted to MC-Recipe Digest V1 #979 by 4paws@netrax.net (Shermeyer-Gail) on Jan 02, 1998
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 158 | ||
Calories from Fat: 10 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 1.6mg | 0 % | |
Sodium 136.8mg | 5 % | |
Potassium 55.6mg | 1 % | |
Total Carbohydrate 33.5g | 10 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 32.7g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 158
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