Lighter Orange White Chocolate And Cranberry Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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A great lightened version of pound cake, made with whole wheat flour, light cream cheese and nonfat yogurt. The sheer decadence comes from the sweet white chocolate and festive cranberries. Ingredients:
1/2 cup light margarine |
1/2 cup neufchatel cheese |
2/3 cup brown sugar, packed |
1/4 cup splenda |
2 eggs |
1/2 cup vanilla non-fat yogurt |
2 tb grated orange zest |
3 tb orange juice |
1 cup whole wheat flour |
1 cup flour |
2 tsp baking powder |
1 1/2 cups fresh or frozen cranberries |
3/4 cup white chocolate chips |
Directions:
1. Preheat oven to 350°, coat tube pan or Bundt pan with cooking spray.
2. Add margarine, light cream cheese, brown sugar, and Splenda to large mixing bowl and beat with electric mixer on medium speed until fluffy.
3. Add eggs one at a time, then yogurt, orange zest and orange juice, mixing well.
4. Slowly add the whole-wheat flour mixture to the mixture in the mixing bowl, beating on low speed. Slowly beat in the white flour and baking powder.
5. Stir in the cranberries and white chocolate chips with a spoon.
6. Pour into the prepared pan and bake 1 hour
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