Sour Cream Loaf Pound Cake (sugar-free)

By á-5552

185 calleries, 4 points, twelve servings

Ingredients

• 2/3 cup Splenda Sugar Blend, for baking
• 6 Tbsp Margarine or Butter, softened
• 2 Large Eggs + 2 Large Egg Whites
• 1 1/2 tsp Vanilla
• 3/4 cup Light Sour Cream
• 3/4 tsp Baking Soda
• 2 1/4 cups Cake Flour
• 1/8 tsp Salt

Preparation

Step 1

n a large bow, with an electric mixer, beat Splenda and margarine until very light and creamy (about 5 minutes). Add egg and then egg whites, one by one, beating each time until creamy. Add vanilla.

Place sour cream in a large measuring cup (at least 2-cup size) or bowl. Stir in baking soda and set aside. Sift flour and salt together.

By hand, stir 1/2 of the flour mixture into creamed mixture. Stir in 1/2 of the sour cream and then repeat, gently mixing each time just to incorporate flour and sour cream.

Pour batter into pan and bake for 55 to 60 minutes or until done. Cool in pan, on wire rack, for 10 minutes before removing from pan.

Once it cools it can be frozen if you wish.

Chocolate Sour Cream Loaf Pound Cake Variation: Reduce cake flour to 1 1/2 cups and sift in 1/2 cup cocoa powder into flour mixture.

Plain cake: Calories 185, carbs 25 grams, fat 7 grams (2 saturated), sodium 250 milligrams.

Weight Watchers points - 4

Remember!!! With the addition of the nuts and chips the carb value, calories, etc. will go up.