Tag Archives: low cholesterol desserts

Oreo Cream Cheese Pound Cake

100_0514I made my first cream cheese pound cake last year and my youngest daughter fell in love with it. The original recipe calls for 1 ½ cups butter and 1 8oz pkg of cream cheese. Yes it tastes awesome, but my cholesterol said no-no. My first attempt at overhauling this recipe was a total disaster, I changed everything and it was too much. Here’s a better compromise. The kicker is my daughter doesn’t know that this version is healthier and chances are she won’t be reading this so she’ll never know. Ha!!!

Cream Cheese Oreo Pound Cake

½ cup butter

¾ cup Smart Balance Oil

8oz reduced fat cream cheese

1 ½ cup sugar

½ cup Splenda

1 TBS vanilla

1 tsp almond extract

3 eggs

¾ cups egg substitute

3 cups cake flour

9 Oreos crushed

Preheat oven to 325 degrees. Prepare a 10” tube pan with non stick spray formulated for baking. Cream together the butter, oil, cream cheese, sugar and splenda on mediu speed of electric mixer for 5 minutes. Stir in the vanilla and almond extracts. Add the flour, eggs and egg substitute alternately, beginning and ending with flour. Fold in the crushed Oreos by hand and pour batter into prepared pan.

Bake in preheated oven for one hour and 15 minutes or until cake tests done. Dust with powdered sugar or make a glaze of 1 cup powdered sugar, 1 tsp vanilla and enough water to make it pourable.

 

Nutella Pound Cake

100_0515As part of my quest for cakes low in cholesterol and high in flavor, I’ve thought of baking a cake a day for a month. That would be awesome! Problem is, nine times out of ten I’d be the only one eating them. And no matter how healthy they are that would be waaaay too much of a good thing. I’ve thought of taking a slice for myself and sending the rest to a shelter or have my daughter take it to work with her. Got more thinking to do on that one.

In the meantime I found this recipe in Prevention’s Sugar Solution cookbook.

The original recipe called for peanut butter, but I thought Nutella would be a great change of taste. And it is!!!

½ cups whole grain pastry flour

1 cup cake flour

2 tsp baking powder

½ tsp baking soda

½ cup Nutella

½ cup butter

1 cup sugar

2 egg whites

1 TBS vanilla

½ cup mini chocolate chips

1 ½ cup low-fat buttermilk

Glaze

½ cup powdered sugar

2 TBS Nutella

1 TBS unsweetened cocoa powder

1 tsp vanilla

1 – 1 ½ TBS water

Preheat oven to 350° . Prepare a 10” tube or Bundt pan with non stick spray formulated for baking. Sift together the cake flour, baking powder, baking soda and salt. In a medium bowl add the whole wheat pastry flour and the other dry ingredients and whisk well. I’ve tried sifting whole wheat pastry flour and it’s a tiring experience and some of grains are left behind. We want the grains that’s where the nutrition is.

In another bowl with an electric mixer beat the Nutella and butter for two minutes or until creamy. Medium speed works best. Then add the sugar, egg whites and vanilla and beat for another 4 minutes or until light and fluffy. Don’t skimp on the time, wash the dishes you’ve used to pass the time. Beat in the chocolate chips and low speed just till blended. Turn the speed to low and alternately add the flour and buttermilk, beginning and ending with the flour. Spoon batter into prepared pan.

Bake for about an hour or until the cake tests done. I say about, because everyone’s oven is different. After 50 minutes have passed take a peak without opening the door. If the cake is starting to pull away from the pan, it’s almost done. Cool in the pan on a rack for 10 minutes and then invert onto a serving plate for glazing.

Nutella Glaze

In a small bowl mix all the glaze ingredients together and spoon or brush onto cake.

This cake really tastes good warm. As a matter of fact I think most pound cakes taste good warmed.