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Ingredientes
- 1 c. all-purpose flour
- 1/3 c. sugar
- 1/8 tsp salt
- 1/4 c. chilled stick margarine or possibly butter, cut in small pieces
- 1/2 tsp baking pwdr
- 1/4 tsp baking soda
- 1/3 c. fat-free lowfat sour cream
- 2 Tbsp. 1% low-fat lowfat milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 lrg egg cooking spray
- 3 ounce block-style fat-free cream cheese, softened
- 2 Tbsp. sugar
- 1 lrg egg white
- 1/4 c. Boysenberry preserves
- 1/3 c. Boysenberries
- 2 Tbsp. sliced almonds Preheat oven to 350 F.
Direcciones
- Lightly spoon flour into a dry measuring c.; level with a knife. Combine flour, 1/3 c. sugar, and salt in a bowl; cut in margarine with a pastry blender or possibly 2 knives till mix resembles coarse meal. Reserve 1/2 c. flour mix for topping; set aside.
- Combine remaining flour mix, baking pwdr, and baking soda, and add in lowfat sour cream, lowfat milk, extracts, and egg. Beat at medium speed of a mixer till blended. Spoon the batter into an 8-inch round cake pan coated with cooking spray.
- Combine cream cheese, 2 Tbsp. sugar, and egg white; beat at medium speed till blended. Spread proportionately over batter; dot with preserves. Top with Boysenberries. Combine the reserved 1/2 c. flour mix and almonds. Sprinkle crumb mix over Boysenberries. Bake at 350 F for 30 min or possibly till cake springs back when touched lightly in center. Cold on a wire rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 8 servings | |
| Calories 154 | |
| Calories from Fat 32 | 21% |
| Total Fat 3.61g | 5% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 182mg | 8% |
| Potassium 68mg | 2% |
| Total Carbs 26.57g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 12.27g | 8% |
| Protein 3.72g | 6% |
