Raspberry Almond Yogurt Poundcake
2 cups flour
2 tsp baking powder
1 stick butter, softened
1 cup granulated Splenda or granulated sugar
2 eggs or leave out egg beaters and add 4 eggs
1/2 cup Egg Beaters (optional, add 4 eggs instead)
6oz non-fat almond yogurt or regular yogurt
1 1/2c frozen raspberries, thawed, drained
Preheat oven to 325°F
Prepare a loaf pan with baking spray (or grease & flour)
In a medium bowl, whisk the flour, baking powder and salt. Set aside
In the bowl of a stand mixer fitted with the whisk attachment, cream butter and Splenda or sugar until light and fluffy
Add in the eggs, Egg Beaters and yogurt until well blended
Add in the flour mixture, 1/2c at a time, blending well after each addition
Using a rubber spatula, fold in the raspberries
Spread evenly in prepared pan and bake for about 70 minutes until cake tester inserted in the center comes out clean.
Cool in pan on wire rack for 10 minutes.
Remove from pan and cool completely.
I'd really like to try this at my daughter's house when we are there.