Ingredients:
2 cups granulated sugar
0.5 cup light butter
0.5 cup (4-ounces) 1/3 less-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh blueberries
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
8 ounces of low-fat lemon flavored yogurt
2 teaspoons vanilla extract
Cooking spray
0.5 cup powdered sugar
4 teaspoons lemon juice
Directions:
Preheat oven to 350º. Beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350º for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.
Yields: 16 servings (serving size: 1 slice)
Nutrition Information per serving: 275 Calories (kcal); 5g Total Fat; (17% calories from fat); 5g Protein; 52g Carbohydrate; 40mg Cholesterol; 280mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates
Source: Cooking Light, July/August 1998, p.135
