Lighter Orange White Chocolate and Cranberry Cake
From jo_jo_ba 16 years ago
- 60 minutes to make
- Serves 16
A great lightened version of pound cake, made with whole wheat flour, light cream cheese and nonfat yogurt. The sheer decadence comes from the sweet white chocolate and festive cranberries.
Ingredients
- ½ cup light margarine shopping list
- ½ cup neufchatel cheese shopping list
- 2/3 cup brown sugar, packed shopping list
- ¼ cup Splenda shopping list
- 2 eggs shopping list
- ½ cup vanilla non-fat yogurt shopping list
- 2 Tb grated orange zest shopping list
- 3 Tb orange juice shopping list
- 1 cup whole wheat flour shopping list
- 1 cup flour shopping list
- 2 tsp baking powder shopping list
- 1 ½ cups fresh or frozen cranberries shopping list
- ¾ cup white chocolate chips shopping list
How to make it
- Preheat oven to 350°, coat tube pan or Bundt pan with cooking spray.
- Add margarine, light cream cheese, brown sugar, and Splenda to large mixing bowl and beat with electric mixer on medium speed until fluffy.
- Add eggs one at a time, then yogurt, orange zest and orange juice, mixing well.
- Slowly add the whole-wheat flour mixture to the mixture in the mixing bowl, beating on low speed. Slowly beat in the white flour and baking powder.
- Stir in the cranberries and white chocolate chips with a spoon.
- Pour into the prepared pan and bake 1 hour
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