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Article: PERSISTENCE YIELDS LIGHTER POUND CAKE.(Living)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- July 26, 2006
CopyrightCOPYRIGHT 2006 The Cincinnati Post. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Associated Press
Traditional pound cake may be made with more of the ingredients we shouldn't eat than is good for us -- but it has so many fans it's not surprising someone has persisted in figuring out a recipe that streamlines the sugars and fats -- without sacrificing the smoothly rich taste.
Meet the benefactors, from EatingWell magazine: Recipe developer Katie Webster and the test-kitchen team who cross-tested the recipe after it was developed. The successful mission was described in detail in a spring issue of the magazine, but in case you missed it. --
This revised version of the cream-cheese pound cake is made with half ...