Ingredients:
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For the cake:
- 1 1/2 cups sifted cake flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 cup cranberries (fresh or thawed)
- 140 grams (5 oz) white chocolate chunks
- 1/2 cup unsweetened applesauce (as a substitute for butter)
- 1 1/2 cups sugar substitute (like Stevia or Monk Fruit)
- 1/2 cup unsweetened almond milk (as a substitute for heavy cream)
- 1/2 cup non-fat Greek yogurt (as a substitute for mascarpone)
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons brown butter
For the icing:
- 1/4 cup softened unsweetened applesauce
- 4 oz softened fat-free cream cheese
- 1 1/2 cups powdered sugar substitute (or more to achieve desired consistency)
- 1 teaspoon vanilla extract
Garnish:
- A handful of dried cranberries
- 1 tablespoon vegetable oil
- 1/2 cup white chocolate chips
Directions:
- Preheat the convection oven to 325 F (if not using a convection oven, increase the temperature to 350 F and adjust cooking time).
- Prepare an 8.5 x 4.5 x 3 (or 9 x 5 x 3) inch loaf pan by coating it with non-stick cooking spray.
- Mix cake flour, baking powder, and salt. Sift these dry ingredients three times and set aside.
- In a small saucepan, brown 2.5 tablespoons of butter until it has a nice amber color. Remove the foam and let it cool.
- Whisk the eggs with vanilla extract and set aside.
- Using a mixer, beat unsweetened applesauce, sugar substitute, almond milk, and non-fat Greek yogurt until creamy.
- Gradually add the dry ingredients to the wet ingredients, alternating with the eggs.
- Coat white chocolate chunks with a bit of flour and fold them into the batter. Similarly, coat cranberries with flour and gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Draw a line down the middle of the pound cake with a butter knife and drizzle browned butter into the line.
- Bake until the top of the cake is golden brown, and a toothpick inserted comes out clean (about 55 to 65 minutes). Adjust if not using a convection oven.
- Cool the cake in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- For the icing, use a mixer to cream softened applesauce, fat-free cream cheese, powdered sugar substitute, and vanilla extract until smooth. Spread it over the cooled cake and refrigerate until set.
- For the garnish, melt white chocolate chips with vegetable oil and drizzle over the cake. Sprinkle with dried cranberries.
Enjoy this Weight W-friendly version of the Christmas Cranberry Pound Cake with reduced points!
Where is the points for this pound cake.
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