Sour Cream Pound Cake - Zero Guilt Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Laila Alin wanted to shave calories from her favorite treat-so Bethenny Franks worked her magic. Each serving size is one slice. I found this recipe in Health magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1/2 cup butter, softened |
1 1/2 cups granulated sugar |
1 banana, mashed |
1/2 cup nonfat fage greek yogurt |
1/2 cup fat free sour cream |
3 eggs |
3 egg whites |
3 cups oat flour |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
cooking spray |
3 cups fresh mixed berries |
2 tablespoons powdered sugar |
Directions:
1. Preheat oven to 325.
2. Cream butter and sugar in a bowl with an electric mixer on medium speed 1 minute or until well-incorporated. Add banana, yogurt, and sour cream; beat on low speed until combined.
3. Whisk together eggs and egg whites in a separate bowl. Sift oat flour and the next 3 ingredients (through salt) in a large bowl. Add butter and egg mixtures alternately into oat flour mixture.
4. Add vanilla, and pour batter into 10-inch tube pan coated with cooking spray. Bake 1 hour or until a wooden pick inserted in cake comes out clean. Serve toasted, and topped with 1/4 cup berries and 1/2 teaspoon powdered sugar.
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