*  Exported from  MasterCook Mac  *
 
                            Pineapple Pound Cake
 
 Recipe By     : Eater’s Choice
 Serving Size  : 16   Preparation Time :0:10
 Categories    : Cake
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----Batter----
    2 1/2  c             unbleached flour
    1      c             fat-free sour cream
      3/4  c             granulated sugar
    3                    egg whites -- whipped
    1      tbsp          lemon peel -- grated
    1 1/2  tsps          baking soda
    1      tsp           vanilla
           tsp           salt
    1      c             pineapple chunks in juice -- drained
                         ----Topping----
      1/4  c             lemon juice
      1/4  c             granulated sugar
 
 Preheat oven at 375.   Prepare 12-cup Bundt® pan with cooking spray and
 flour; set aside. To prepare batter, combine flour, sour cream, 3/4 cup
 sugar, egg whites, lemon peel, baking soda, vanilla, and salt in a mixing
 bowl. Pour half the batter into prepared pan. Spread pineapple evenly over
 battter. Cover with remaining batter. Bake for 40 minutes. Let cool for 5
 minutes. Meanwhile, to prepare topping, combine lemon juice and remaining
 sugar in a suacepan. Bring to a boil, reduce heat, and simmer for 5
 minutes. Remove cake from pan. Pierce it with a fork and spoon lemon juice
 mixture into holes and over top of cake.
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Per serving: 140 Calories; 0g Fat (0% calories from fat); 3g Protein; 32g
 Carbohydrate; 2mg Cholesterol; 149mg Sodium
 
 NOTES : To freeze, place unfrosted cake in a freezer bag or airtight
 container. Seal, label, and freeze for up to 3 months. When ready to serve,
 thaw at room temperature about 3 hours.
 
 --
 Anita A. Matejka
 <matejka@bga.com>
 Texas, USA

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