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Monday, March 3, 2014

Cranberry Walnut Sour Cream Cake

Cranberry Walnut Sour Cream Cake

I’d like to give a standing ovation to the culinary chemistry whiz who figured out how to make a no – fat sour cream that tastes and bakes so beautifully! This cake would probably taste pretty good without it. But it’s (as Mary Poppins might say) supercalifragilistic expialidocious with it. 

(Serves 8)

¾ cup no – fat sour cream
¼ cup reduced – caloric margarine
2 eggs, or equivalent in egg substitute
2 tablespoons fat – free half & half
¾  cup SPLENDA Granular
1 ½ teaspoons vanilla extract
1 ½ cups cake flour
1 teaspoon baking powder
½ teaspoon pumpkin pie spice
1 cup sweetened dried cranberries
¼ cup chopped walnuts
½ cup reduced – calorie whipped topping 

Preheat oven to 350 degrees. Spray a 9 by-9 inch cake pa with bitter- flavored cooking spray. In a large bowl, combine sour cream, margarine, eggs, half &half, SPLENDA, and vanilla extract, Add flour , baking powder, baking soda , and pumpkin pie spice. Mix gently just to combine. Fold in cranberries and walnuts. Spread batter evenly into prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and let set for at least 15 minutes, Cut into 8 servings. When serving, top each piece with 1 tablespoon whipped topping. 

Each serving equals

HE: 1 Bread * 1 Fruit * 1 Fat * ¼ Protein *
½ Slider * 1 Optional Calorie
205 Calories * 5 gm Fat * 4 gm Protein *
36 gm Carbohydrate * 257 mg Sodium *
81mg Calcium * 1 gm Fiber
DIABETIC EXCHANGEs: 1 ½ Starch/Carbohydrate * 1 Fruit * 1 Fat

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