Ingredients

1 cup nonfat sour cream
4 egg whites , whipped
1 teaspoon vanilla
1 1/2 cups unbleached flour
1 cup Splenda sugar substitute
1/4 teaspoon baking powder
1/8 teaspoon baking soda
This pound cake recipe is a great alternative to traditional high-fat and high-sugar desserts. The use of Splenda sugar substitute and nonfat sour cream offers a healthier option without sacrificing flavor. Serving this cake alongside fresh fruit can provide an even healthier dessert option.

Instructions

1.Preheat oven to 350°F.
2.In a mixing bowl, combine sour cream, egg whites and vanilla. Beat until well mixed.
3.In a separate bowl, sift together flour, Splenda, baking powder and baking soda.
4.Mix dry ingredients into sour cream mixture. Stir until well blended.
5.Pour into greased and floured 9-inc loaf pan.
6.Bake for 40-45 minutes, or until toothpick inserted in center comes out clean. Allow to cool before serving.

PROS

This recipe is perfect for those looking for a low-fat dessert option.
It is also very easy to make!

CONS

Some may find the cake to be less sweet compared to traditional pound cakes as it uses a sugar substitute.

HEALTH & BENEFITS

This Fat Free Sour Cream Pound Cake recipe is a great option for those trying to watch their fat and sugar intake. Nonfat sour cream is also an excellent source of protein and calcium.

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