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Sour Cream Raspberry Swirl Loaf

Source of Recipe

Cooking Light 2003

Sour Cream Raspberry Swirl Loaf
This cake freezes well for up to 2 months.

WW Points
Yield: 12 servings

1/3 cup seedless raspberry jam
3 tablespoons chopped walnuts, toasted
1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
I/8 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
2 teaspoons grated lemon rind
1-1/8 teaspoons vanilla extract, divided
1 large egg
1 large egg white
3/4 cup fat-free sour cream
Cooking spray
V4 cup sifted powdered sugar
1-1/2 teaspoons 2% reduced-fat milk

Preheat oven to 350°. Combine raspberry jam and wa1nuts in a small bowl.

Lightly spoon flour into dry measuring cups; 1evel with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk.

Combine sugar, butter, lemon rind, 1 teaspoon vanilla, egg, and egg white in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.

Spread half of batter into an 8 x 4inch loaf pan coated with cooking spray. Spoon raspberry mixture over top, leaving a 1/4-inch border. Spread remaining batter over raspberry mixture.

Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out dean. Cool in pan 10 minutes on a , wire rack; remove from pan. Cool completely on wire rack.

Combine I/8 teaspoon vanilla, powdered sugar, and milk in a small bowl, stirring well with a whisk. Drizzle over loaf.

One slice equals: CALORIES 184 (26% from fat); FAT 5.4g (sat 2.6g, mono 1.6g, poly O.9g); PROTEIN 3.2g; CARB 31.2g; FIBER O.7g; CHOL 28mg; IRON 1.2mg; SODIUM 155mg; CALC 53mg WWP: 4

To reduce calories and carbohydrates, substitute half of the sugar with Splenda.