|¼ cup||Stick margarine, softened|
|8 ounces||Nonfat cream cheese, (1/2 package)|
|1 cup||All-purpose flour|
|1 teaspoon||Baking powder|
|1 teaspoon||Vanilla extract|
|2 cups||Huckleberries or blueberries|
|Vegetable cooking spray|
|1 teaspoon||Ground cinnamon|
Cream margarine and cheese. Gradually add 1 cup sugar; beat at medium speed of a mixer until well-blended. Add egg; beat well.
Combine flour, baking powder, and salt; stir into creamed mixture. Stir in vanilla; fold in berries.
Pour into a 9-inch round cake pan coated with cooking spray.
Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
Bake at 350 degrees for 1 hour; let cool. Yield: 10 servings.
Per serving: 223 Calories; 5g Fat (22% calories from fat); 6g Protein; 38g Carbohydrate; 21mg Cholesterol; 277mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 127 Posted to MC-Recipe Digest V1 #432 by igor@... on Jan 28, 1997.
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