Guilt-Free Pound Cake
Desserts and sweets are a part of life. I’m immediately suspicious of any “diet” that says you can never eat sugar. Obviously you should not eat a lot of sugar and fat, especially processed white sugar and trans fat, but you should never deprive yourself completely.
Renovating a dessert recipe is how I upgrade my sweets to be better investments. First, I cut the fat in half by only using half of the recommended amount of butter or oil or subbing in applesauce or mashed bananas. Then, I sub in raw sugar for processed white sugar. Lastly, I change white flour to oat flour. I go into more detail on this in my book, The Skinnygirl DISH, but you get the gist. These small changes will barely impact the final result and work with most dessert recipes. Try it out with this guilt-free pound cake recipe of mine. You’ll get to have your cake and eat it, too.
– 1 stick butter, softened
– 1 1/2 cups granulated sugar
– 1 banana, mashed
– 1/2 cup nonfat Greek yogurt, such as Fage
– 1/2 cup fat-free sour cream
– 3 eggs
– 3 egg whites
– 3 cups oat flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– cooking spray
– 3 cups fresh mixed berries
– 2 tablespoons powdered sugar
1. Preheat oven 325 degrees.
2. Cream butter and sugar in a bowl with an electric mixer on medium speed for 1 minute or until well-incorporated.
3. Add banana, yogurt and sour cream; beat on low speed until combined.
4. Whisk together eggs and egg whites in a separate bowl.
5. Sift oat flour and the next 3 ingredients (baking soda, baking powder and salt) in a large bowl.
6. Add butter and egg mixtures alternately into oat flour mixture.
7. Add vanilla, and pour batter into 10-inch tube pan coated with cooking spray.
8. Bake 1 hour or until a wooden pick inserted into cake comes out clean.
9. Slice into 12 pieces and serve each slice toasted and topped with 1/4 cup berries and 1/2 teaspoon powdered sugar.