1/4 cup stick margarine, softened
1/2 (8 ounce) package nonfat cream cheese
1 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups fresh or frozen huckleberries or blueberries, unthawed
Vegetable cooking spray
2 tablespoons sugar
1 teaspoon ground cinnamon
Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg, beat well.
Combine flour, baking powder and salt; stir into margarine mixture. Stir in vanilla; fold in berries. Pour batter into a 9-inch round cake pan coated with cooking spray. Combine 2 tablespoons sugar and cinnamon; springle over batter.
Bake at 350 degrees for 1 hour; cool on a wire rack. Yield: 10 servings (serving size: 1 wedge)
1/2 (8 ounce) package nonfat cream cheese
1 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups fresh or frozen huckleberries or blueberries, unthawed
Vegetable cooking spray
2 tablespoons sugar
1 teaspoon ground cinnamon
Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg, beat well.
Combine flour, baking powder and salt; stir into margarine mixture. Stir in vanilla; fold in berries. Pour batter into a 9-inch round cake pan coated with cooking spray. Combine 2 tablespoons sugar and cinnamon; springle over batter.
Bake at 350 degrees for 1 hour; cool on a wire rack. Yield: 10 servings (serving size: 1 wedge)
Photo credit Cookinglight.com
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