I did the almost impossible - I stirred up something that's a kissing cousin to pound cake - and it's both easy and healthy!
2 tablespoons fat free milk 1 teaspoon distilled white vinegar 1 tablespoon + 1 teaspoon reduced calories margarine 1 tablespoon Land O Lakes no fat sour cream 1/2 cup granular Splenda 2 eggs or equivalent in egg substitute 1/2 cup all purpose flour 1/4 teaspoon baking soda 1/2 teaspoon vanilla extract
Preheat over to 350 degrees. Spray 2 (12 ounce) custard cups or ramekins with butter flavored cooking spray. In a small bowl, combine milk and vinegar. Set aside. In a medium bowl, combine margarine and sour cream. Add Splenda and eggs. Mix well using a wire whisk until mixture is fluffy. Gently stir in flour, baking soda and milk mixture. Fold in vanilla extract. Evenly spoon batter into prepared custard cups. Place cups on a baking sheet and bake for 20 to 25 minutes or until cakes test done in center. Place cups on a wire rack and let set for 5 minutes. Carefully remove "pound" cakes from cups and continue cooling on a wire rack.
Serves 2 - EAch serving equals: HE: 1 Br, 1 Pr, 1 Fa, 1/4 Sl, 14 OC 189 Calories, 5g Fa, 6g Pr, 30g Ca, 231mg So, 57mg Cl, 1g Fi Diabetic: 1 St, 1 Mt, 1 Fa
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