Blueberry pound cake #3

Yield: 12 Servings

Measure Ingredient
1 cup Fat-free sour cream
½ cup Blueberries
4 Egg whites; whipped
1 teaspoon Vanilla
1½ cup Unbleached flour
1 cup Granulated sugar
1 teaspoon Baking powder
⅛ teaspoon Baking soda

Date: Sat, 6 Apr 1996 17:04:01 -0600 From: matejka@... (Anita A. Matejka) Recipe By: Better Homes And Gardens Old Fashioned Home Baking Preheat oven at 325. Prepare a 9 x 5 x 3" pan with cooking spray and flour; set aside. In a mixing bowl, combine sour cream, blueberries, egg whites, and vanilla. In another mixing bowl, combine flour, sugar, baking powder, and baking soda. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 1 hour or until cake tests done.

Per serving: 144 Calories; 0g Fat (0% calories from fat); 3g Protein; 32g Carbohydrate; 3mg Cholesterol; 89mg Sodium NOTES: To freeze, place unfrosted cake in a freezer bag or airtight container. Seal, label, and freeze for up to 3 months. When ready to serve, thaw at room temperature about 3 hours.

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