 Serves 6
1 tablespoon all-purpose flour
18 oz. package yellow cake mix
1 teaspoon almond extract
3 large egg whites
1 omega-3 egg
8 oz. fat free cream cheese softened
1 cup fresh blueberries
Glaze
½ cup powdered sugar
1 teaspoon lemon juice
Directions ("Better for You" Version)
1. Preheat oven to 350 degrees. Coat 12 cup bundt pan with cooking spray and dust with flour.
2. Combine cake mix and next five ingredients in a large bowl and beat on low with electric mixer for 30 seconds.
3. Beat a medium speed for 2 minutes.
4. Fold in blueberries and pour into prepared pan.
5. Bake for 50 minutes or until a wooden toothpick inserted in the center comes out clean.
6. Cool cake for 10 minutes, then remove from pan and cool completely on a wire rack.
7. Combine powdered sugar and 3 teaspoons lemon juice in a small bowl.
8. Drizzle over cake.
Nutritional Analysis (per serving)
| |
Better for You |
Typical Recipe |
| Calories |
182 |
345 |
| Fat |
4 grams |
13 grams |
| Saturated Fat |
1 gram |
8 grams |
| Cholesterol |
13 mg |
85 mg |
| Carbohydrates |
32 grams |
53 grams |
| Fiber |
1 gram |
1 gram |
| Sodium |
300 mg |
128 mg |
Typical Lemon Blueberry Bundt Cake
2 ¾ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter
1 ¾ cups sugar
4 eggs
2 teaspoons lemon juice
1 tablespoon lemon zest
1 ½ teaspoons vanilla extract
1 cup buttermilk
1 ¼ cup blueberries
1 tablespoon flour
Glaze
1 ½ cups powdered sugar
1 tablespoon lemon juice
1 tablespoon corn syrup |
