2002 Blueberry-Peach Pound Cake

By boandozzy

One serving (1 slice with 1 tablespoon whipped topping) equals 225 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 138 mg sodium, 45 g carbohydrate, 2 g fiber, 4 g protein.

Diabetic Exchanges: 2 starch, 1 fruit.

Originally published as Blueberry-Peach Pound Cake in Light & Tasty April/May 2001, p56

Ingredients

• 2 tablespoons butter, softened
• 1-1/4 cups sugar
• 3 tablespoons unsweetened applesauce
• 3/4 cup egg substitute
• 1/4 cup 2% milk
• 2-1/2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2-1/4 cups chopped fresh or frozen unsweetened peaches
• 2 cups fresh or frozen unsweetened blueberries
• 3/4 cup reduced-fat whipped topping

Details

Servings 12
Preparation time 15mins
Cooking time 70mins
Adapted from tasteofhome.com

Preparation

Step 1

In a bowl, beat the butter, sugar and applesauce. Add egg substitute and milk. Combine the flour, baking powder and salt; add to the creamed mixture and mix until blended. Fold in peaches and blueberries. Pour into a 10-in. flouted tube pan coated with cooking spray.

Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Garnish slices with whipped topping. Yield: 12 servings.