Saturday, November 19, 2016

White Chocolate OR Cream Cheese Pound Cake

For my own reference, I am listing this with multiple substitutions that I interchange.  It is YUMMY anyway you make it.  I got the original recipe from a book called "Cakemix Doctor"

  • 1 Box Sugar Free Yellow Cakemix
  • 1 Cup 1% milk (or 1 Cup Unsweetened Almond milk)
  • 3/4 Cup Egg Beaters (equivalent to 3 eggs)
  • 1 stick Margarine
  • 5-6oz White Chocolate Chips (OR for a different flavor, substitute 4 oz fat free cream cheese)
  • 1 tsp vanilla extract
  1. Preheat the oven to 350.
  2. Lightly mist three 8-inch loaf pans with cooking spray.
  3. Place the Cakemix, milk, and egg beaters in a mixing bowl.
  4. Melt the butter, and then add to the mixing bowl.
  5. Place the white chocolate chips in a bowl with the vanilla extract.  Microwave for 20 seconds at a time, stirring frequently until it is liquefied.  Careful not to scorch it.  Then, add chocolate to the mixing bowl.  (If you are using cream cheese, just soften the cream cheese and vanilla together in a bowl and then add it to the bowl)
  6. Blend on medium until mixed.  Pause, scrape down the sides, then continue mixing on HIGH until thoroughly mixed.
  7. Pour the batter into the 3 loaf pans (trying to distribute evenly).
  8. Bake for 35-40 minutes.  Check on it frequently after about 30 minutes because it can burn easily.  Cook  until a toothpick inserted into the cake comes out clean.

    IMPORTANT.  For super moist pound cake, let the cakes cool until they are still a little warm.  Loosen the edges of the pan and then turn the pan over on your hand and gently tap the bottom of the pan until the cake comes loose in your hand.  Then immediately wrap the cake in saran wrap.  This will lock in the cakes moisture, making a super moist pound cake.  Cake is best the next day.
Nutrition Facts (5 slices per loaf)

White Chocolate Version with 1% Milk
Calories 160
Fat 7.5g
Sat Fat 3g
Carbs 28g
Protein 2.5g

White Chocolate Version with Almond Milk
Calories 154
Fat 7g
Sat Fat 2.5g
Carbs 27g
Protein 2g

Cream Cheese Version with 1% Milk
Calories 145
Fat 6g
Sat Fat 2g
Carbs 25g
Protein 3.5g

Cream Cheese Version with Almond Milk
Calories 140
Fat 6g
Sat Fat 2g
Carbs 24g
Protein g

Sunday, February 7, 2016

Bacon Wrapped BBQ Chicken

  •   1/4 tsp black pepper                                                                                              
  • 1 lb chicken tenderloins
  • 8-9 slices center cut bacon
   BBQ Sauce            
  • 1/4 cup reduced sugar ketchup                          
  • 1/4 cup diet coke          
  • 2 TBSP cup brown sugar substitute
  • 1 TBSP soy sauce     
  • 1 tsp Dijon mustard
  • 1/2 TBSP garlic powder
  • 1/4 tsp cayenne pepper (omit if you don't like spicy)                                                                                                 


1. Heat oven to 425°F. Spray a cookie sheet.                         
2. Sprinkle pepper over chicken. Wrap each chicken piece with 1 slice bacon.
3. Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake for approx. 20 mins or until chicken is done (at least 165°F).
4. Meanwhile, in 1-quart saucepan, mix BBQ Sauce ingredients; heat to simmering over medium heat, stirring frequently, until excess liquid is dissolved, about 5 minutes. Remove from heat; set aside.
5. In large bowl, toss chicken with the sauce.

Makes 4 servings
Calories 145
Fat 3.5g
Sat Fat 1g
Cholesterol 75mg
Carb 4g
Sugars 1g
Protein 26g