Chocolate Raspberry Pound Cake
a.. 3/4 cup less-sugar raspberry preserves
b.. 1 cup whole-wheat flour
c.. 1 cup unbleached white flour
d.. 1 cup granulated sugar
e.. 1/2 cup reduced calorie sugar substitute
f.. 3/4 cup baking cocoa
g.. 1 1/2 teaspoons baking soda
h.. 1 teaspoon salt
i.. 1/2 cup less-fat margarine with 8 grams of fat per tablespoon, preferably
with plant sterols added
j.. 3 tablespoons raspberry-flavored liqueur, fat-free half-and-half can be
substituted
k.. 16 ounces fat-free sour cream
l.. 2 large eggs use higher omega-3 type, if available
m.. 1 1/2 teaspoons vanilla extract
n.. powdered sugar for dusting
Instructions
1.. Preheat oven to 350°F. Coat a tube pan with canola cooking spray and dust
lightly with flour. Place the raspberry preserves in a small microwave-safe
bowl and heat on high for 15 seconds or until softened.
2.. Add whole-wheat and white flours, sugar, sugar substitute, cocoa, baking
soda, and salt to large mixing bowl and beat on low to blend well. Stop mixer
and add margarine, liqueur, sour cream, eggs, vanilla, and softened preserves
all at once. Beat on medium speed for two minutes, scraping sides of mixing
bowl after a minute.
3.. Pour batter into prepared pan and bake for 50-60 minutes, or until cake
tester inserted in center comes out clean. Cool in pan 10 minutes, then remove
cake from pan and place on serving plate to cool completely. When ready to
serve, dust powdered sugar over the top. Serve with fresh raspberries and a
dollop of whipped topping or whipping cream. if desired.
Nutritional Information
--------------------------------------------------------------------------------
Makes: 16 servings
a.. Calories195
b.. Protein5 g
c.. Carbohydrates36 g
a.. Dietary fiber3 g
d.. Fat4 g
a.. Saturated fat1 g
e.. Sodium311 mg
f.. Calories from Fat18%
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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