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Guest StephieStevenMom

Looking for a WW Pound Cake Recipe

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Guest StephieStevenMom

:help: I have to fix a cake for Thanksgiving; does anyone have a Pound Cake Recipe?

 

 

Thanks,

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Here's on from Gail (onprogram):

 

Cooking spray

1 teaspoon all-purpose flour

1 3/4 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon grated orange rind

2/3 cup fresh orange juice

1/4 cup vegetable oil

4 large egg whites

 

1. Preheat oven to 350 degrees.

 

2. Coat bottom of an 8 1/2-x 4 1/2-inch pan with cooking spray; dust with 1 teaspoon flour, and set aside.

 

3. Combine 1 3/4 cups flour, sugar, baking powder, and salt. Combine orange rind, juice, and oil; add to flour mixture. Beat at medium speed of a mixer until smooth (batter will be thick).

 

4. Beat egg whites at high speed of a mixer until stiff peaks form. Fold one third of egg whites into batter; gently fold in remaining egg whites.

 

5. Pour batter into prepared pan. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Let cake cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.

 

Yield: 16 servings

 

Serving size: 1 slice

 

Points: 3

 

...from WW's SIMPLE GOODNESS, p. 83

 

I'll keep looking to see if there are anymore and I'll check my etools for one, for you.

 

xoxooxox

Sal:bcbsalute


~~IF YOU ALWAYS DO WHAT YOU'VE ALWAYS DONE, YOU'LL ALWAYS GET WHAT YOU'VE ALWAYS GOTTEN~~

WE HAVE MORE POWER WITHIN US, THAN ANYONE ON THIS EARTH HAS OVER US!

Highest weight:202(1993)

Start weight #1:193.4(1996)

Start weight #2:169.6(2/00)

Goal:1/18/03(136 lbs)

Lifetime:3/1/03

CW:162.6

PG:128

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Here's one for individual ones from KAWS,(Kim):

 

SINGLE SERVE POUND CAKE

from Healthy Exchanges Newsletter

 

2 tablespoons fat free milk

1 teaspoon distilled white vinegar

1 tablespoon + 1 teaspoon reduced calorie margarine

1 tablespoon Land O Lakes no fat sour cream

1/2 cup granular Splenda

2 eggs or equivalent in egg substitute

1/2 cup all purpose flour

1/4 teaspoon baking soda

1/2 teaspoon vailla extract

 

Preheat oven to 350 degrees. Spray 2 (12-oz.) custard cups or ramekins with butter flavored cooking spray. In a small bowl, combine milk and vinegar. Set aside. In a medium bowl, combine margarine and sour cream. Add Splenda and eggs. Mix well using a wire whisk until mixture is fluffy. Gently stir in flour, baking soda, and milke mixture. Fold in vanilla extract. Evenly spoon batter into prepared custard cups. Place cups on a baking sheet and bake for 20 to 25 minutes or until cakes test done in center. Place cups on a wire rack and let set for 5 minutes. Carefully remove "pound" cakes from cups and continue cooling on wire rack.

 

Serves 2 - Each serving equals:

 

189 Calories, 5 g Fa, 6 g Pr, 30 g Ca, 231 mg So, 57 mg Cl, 1 g Fi

DIABETIC: 1 St. 1 Mt. 1 Fa

 

xoxoxoxo

Sal:wave:


~~IF YOU ALWAYS DO WHAT YOU'VE ALWAYS DONE, YOU'LL ALWAYS GET WHAT YOU'VE ALWAYS GOTTEN~~

WE HAVE MORE POWER WITHIN US, THAN ANYONE ON THIS EARTH HAS OVER US!

Highest weight:202(1993)

Start weight #1:193.4(1996)

Start weight #2:169.6(2/00)

Goal:1/18/03(136 lbs)

Lifetime:3/1/03

CW:162.6

PG:128

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Here's another one that was posted by Cinnamongirl:

 

Exported from MasterCook *

 

Pound Cake

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons reduced-calorie margarine

1 1/4 cups Splenda

3 egg whites

1 1/2 teaspoons vanilla

1 2/3 cups flour

1/2 cup oat bran

1/2 teaspoon baking soda

1 cup nonfat yogurt -- lemon flavor

 

Combine the marg. and sugar in a large bowl. Beat until smooth, add the egg whites and vanilla and beat until smooth, stir in the yogurt. Combine the dry ingredients in a separate bowl. Hand mix the dry into the wet, just until mixed well. Bake in a lightly greased loaf pan. in a preheated oven 350 deg. for 55-60 min. Remove, let cool in pan for 15 min. then turn out onto a rack to cool.

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 132 Calories (kcal); 3g Total Fat; (22% calories from fat); 5g Protein; 21g Carbohydrate; trace Cholesterol; 167mg Sodium; 1g Dietary Fiber

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

 

xoxoxo

Sal:wave:


~~IF YOU ALWAYS DO WHAT YOU'VE ALWAYS DONE, YOU'LL ALWAYS GET WHAT YOU'VE ALWAYS GOTTEN~~

WE HAVE MORE POWER WITHIN US, THAN ANYONE ON THIS EARTH HAS OVER US!

Highest weight:202(1993)

Start weight #1:193.4(1996)

Start weight #2:169.6(2/00)

Goal:1/18/03(136 lbs)

Lifetime:3/1/03

CW:162.6

PG:128

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Here are a couple from Etools through WW:

 

Lemon-Raspberry Pound Cake

 

 

 

rr_lemonrasppoundcake_lg.jpg space.gifWas POINTS® value of | 8

Now POINTS® value of | 6

Servings | 10

Preparation Time | 25 min

Cooking Time | 40 min

Level of Difficulty | Moderate

 

desserts | Wow! Buttery-tasting pound cake without all the guilt! We omitted lots of fat and sugar and added the sweet and tart flavors of lemon and raspberry.

 

 

 

 

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Ingredients

 

 

 

2 sprays cooking spray, or enough to coat pan

2 1/4 cup cake flour, sifted

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

5 Tbsp unsalted butter, softened

1 cup sugar

1 large egg(s)

2 large egg white(s)

1 tsp vanilla extract

1 tsp lemon zest, finely grated (zested)

1 cup fat-free vanilla yogurt

1 cups raspberries, frozen (keep frozen until ready to use)

 

 

Instructions

 

 

 

  1. Preheat oven to 350ºF. Coat a 6-cup tube pan or Bundt pan with cooking spray.
  2. Sift together flour, baking powder, baking soda and salt; set aside.
  3. In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2 to 3 minutes, until mixture is light in color. Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries.
  4. Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30 to 40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve.

 

 

 

Chef Tips

 

 

 

We renovated Lemon-Raspberry Pound Cake by:

  • Using considerably less butter than normal.
  • Opting for nonfat yogurt instead of the full-fat variety, and using it to replace most of the butter.
  • Coating the pan with cooking spray instead of butter.
  • Cutting back on sugar and replacing the sweetness with natural flavors.

 

 

 

 

Vanilla Pound Cake

 

 

 

vanillapoundcake_lg.gif space.gifPOINTS® Value | 5

Servings | 12

Preparation Time | 10 min

Cooking Time | 60 min

Level of Difficulty | Easy

cakes | This classic cake recipe is part of our Perfectly Simple series. Click here to view other recipes in this series.

 

 

 

 

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Ingredients

 

 

 

1 sprays cooking spray

1 cup fat-free egg substitute

2 1/2 tsp vanilla extract

1 tsp almond extract

8 oz light cream cheese

4 Tbsp light butter

1 1/3 cup sugar

1/4 tsp table salt

2 cup all-purpose flour

 

 

Instructions

 

 

 

  1. Preheat oven to 325ºF. Coat a 9-inch loaf pan with cooking spray.
  2. In a medium bowl, whisk together egg substitute, vanilla extract and almond extract; set aside.
  3. In a large mixing bowl, beat together cream cheese and butter until blended. Beat in sugar and salt until blended. Beat in flour and egg mixture, little by little, beginning and ending with flour.
  4. Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 1 hour.
  5. Cool cake in pan on a wire rack. Cut into 12 slices and serve. Yields 1 slice per serving.

 

Notes

 

Pound cake that fits into a healthy diet? Absolutely! Simply swap fat-free egg substitute for whole eggs and light butter and light cream cheese for their high-fat counterparts and you’re good to go.

 

 

xoxoxoxo

Sal:bcbsalute


~~IF YOU ALWAYS DO WHAT YOU'VE ALWAYS DONE, YOU'LL ALWAYS GET WHAT YOU'VE ALWAYS GOTTEN~~

WE HAVE MORE POWER WITHIN US, THAN ANYONE ON THIS EARTH HAS OVER US!

Highest weight:202(1993)

Start weight #1:193.4(1996)

Start weight #2:169.6(2/00)

Goal:1/18/03(136 lbs)

Lifetime:3/1/03

CW:162.6

PG:128

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And for the last one:

 

 

 

toasted poundcake with warm lemon sauce

 

 

 

24_toastpoundcake_lg.jpg space.gifPOINTS® Value | 4

Servings | 4

Preparation Time | 10 min

Cooking Time | 8 min

Level of Difficulty | Easy

cakes | Warm lemon sauce, as tart as homemade lemonade, dresses up the simplest of desserts. Double the sauce recipe and set aside half to serve another time over berries, sorbet or frozen yogurt.

 

 

 

 

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print.gif print mail.gif e-mail to a friend fav_21.gif add to Favorites addptracker_21.gifadd to POINTS

Tracker dots_393.gif

 

Ingredients

 

 

 

1/4 cup sugar

1 Tbsp cornstarch

2 Tbsp lemon zest

1/4 cup fresh lemon juice

1/4 cup water

5 oz fat-free pound cake, four 1 /14 oz pieces

1 cup low-fat frozen yogurt, vanilla

1/4 cup blackberries, for garnish

 

 

Instructions

 

 

 

  1. In a small saucepan, stir together sugar, cornstarch and lemon zest. Gradually whisk in lemon juice and water. Bring to a simmer over low heat, stirring constantly. Set aside.
  2. Toast poundcake in a toaster oven until slightly browned and warmed, about 2 to 3 minutes.
  3. Set poundcake on 4 dessert plates. Top each with 1/4 cup frozen yogurt and about 2 tablespoons lemon sauce. Garnish with berries.

I sure hope these all helped!

xoxoxoxo

Sal:bcbsalute


~~IF YOU ALWAYS DO WHAT YOU'VE ALWAYS DONE, YOU'LL ALWAYS GET WHAT YOU'VE ALWAYS GOTTEN~~

WE HAVE MORE POWER WITHIN US, THAN ANYONE ON THIS EARTH HAS OVER US!

Highest weight:202(1993)

Start weight #1:193.4(1996)

Start weight #2:169.6(2/00)

Goal:1/18/03(136 lbs)

Lifetime:3/1/03

CW:162.6

PG:128

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Just a tip:

The pound cakes that aren't using butter will not taste buttery, but you can use butter flavor extract from Whilton. It's usually used for frostings made with shortening to give them the taste of buttercream, but I use it in my baked goods that don't use butter to give it a buttery flavour. It's available where ever you can find Whilton products for sale.


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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