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Saturday, August 22 2015

    Nonstick cooking spray
1 1/4   cups   all-purpose flour
1 1/4   teaspoons   baking powder
1    teaspoon   finely shredded lemon or orange peel
1/4   teaspoon   baking soda
1/4   teaspoon   salt
3/4   cup   granulated sugar
3    tablespoons   butter or margarine, softened
1/4   cup   refrigerated or frozen egg product, thawed
1    teaspoon   vanilla
1/2   cup   buttermilk
2    ounces   reduced-fat cream cheese (Neufchatel), softened
1/4   cup   granulated sugar
2    tablespoons   refrigerated or frozen egg product, thawed
1    cup   raspberries or thinly sliced apricots or nectarines
    Raspberries or thinly sliced apricots or nectarines (optional)`
    Sifted powdered sugar
Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside. In a medium bowl stir together the flour, baking powder, lemon peel, baking soda, and salt. Set aside.
In a medium mixing bowl beat the 3/4 cup granulated sugar and butter with an electric mixer on medium to high speed until combined. Add the 1/4 cup egg product and the vanilla. Beat on low to medium speed for 1 minute. Alternately add the flour mixture and buttermilk to the egg mixture, beating just until combined after each addition. Pour into prepared pan.
In a small mixing bowl beat the cream cheese and the 1/4 cup granulated sugar on medium to high speed until combined. Add the 2 tablespoons egg product. Beat until combined. Arrange the 1 cup raspberries over the batter in the pan. Pour the cream cheese mixture over all.
Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. If desired, top with additional fruit. Sprinkle with powdered sugar. Makes 10 servings.

Per Serving: cal. (kcal) 193, Fat, total (g) 5, chol. (mg) 15, sat. fat (g) 3, carb. (g) 33, fiber (g) 1, pro. (g) 4, vit. A (IU) 242.95, vit. C (mg) 3.54, sodium (mg) 228, calcium (mg) 60.58, iron (mg) 0.9, Starch () 1, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:46 am   |  Permalink   |  0 Comments  |  Email

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