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Ingredients
| Splenda: 2/3 cup |
| salted butter: 1/2 cup (softened) |
| eggs: 3 (whites) |
| lowfat vanilla yogurt: 1 cup |
| vanilla extract: 1 tsp |
| almond extract: 1 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| baking soda: 3/4 tsp |
| salt: 1/4 tsp |
Yogurt Pound Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
- In a large bowl, cream sugar and butter until ight and fluffy. Add egg whites, beat 4 minutes or until well blended.
- Add vanilla and almond extract. Beat at low speed untill well blended. Set aside.
- Combine flour with baking soda and salt.
- Add alternately with yogurt to creamed mixture.
- Pour into sprayed loaf pan and bake for 45 minutes at 350.