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Article: Kitchen: This reformed pound cake is a delectably healthier version
- Article from:
- Maryland Gazette
- Article date:
- February 1, 2006
- Author:
CopyrightCopyright 2006 Maryland Gazette. Provided by ProQuest LLC. (Hide copyright information)
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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 is described in detail
in the magazine's February/March issue.
This revised version of the cream cheese pound cake is made with
half whole-wheat flour, 38 percent less fat, and has 30 percent fewer
calories, but still has the dense, fine ...