| Low-Fat Peach Poundcake |
| |
|
| 1/3 cup vegetable oil |
1 teaspoon vanilla |
| 1/2 cup plain lowfat yogurt |
3 cups flour, divided |
| 1 1/2 cups sugar, divided |
1 1/2 teaspoons baking powder |
| 3 eggs |
1/2 teaspoon salt |
| 2 egg whites |
2 cups chopped, fresh peaches |
| |
|
| Spray a 10-inch tube pan with cooking spray. Sprinkle
with 1 teaspoon sugar. Combine oil and yogurt, gradually add remaining
sugar, beating well. Add whole eggs and whites, one at a time,
beating well after each addition. Add vanilla and mix well. Combine
2 3/4 cups flour, baking powder and salt. Gradually add to yogurt
mixture; beat until well-blended. Dredge peaches with remaining
1/4 cup flour. Fold peaches into batter. Pour batter into prepared
pan. Bake at 350° for 1 hour 10 minutes. Remove from pan and cool
completely. |
| |
|
| Yield: 16 servings |
|
|
|
