Articles You May Find Interesting
With all the media blitz about blueberries and other berries being good for the heart, you might be wondering how your pumper’s going to survive this fall and winter, when berries are out of season....
Thanksgiving is right around the corner, which means we'll all face some unique challenges and opportunities when it comes to keeping up our heart-healthy exercise routine. Maybe you'll be traveling...
Thanksgiving is practically synonymous with food—and lots of it. Aside from the turkey, there’s candied sweet potatoes, cranberry relish, stuffing (or dressing), green bean casserole and other dishes...
After your big Thanksgiving dinner, try this fruity coffee cake for dessert. Had too much pie? It’ll go great for breakfast on Black Friday!
1-1/2 cups all-purpose flour
1 tbsp baking powder
1/2 cup sugar
1 tbsp vanilla extract
1/4 cup (1/2 stick) melted Smart Balance® Blended Butter Sticks, melted
1/4 cup Smart Balance® Low Fat Milk and Omega-3s
2 large Eggs, whites only
1/2 cup unsweetened apple sauce
1 cup pure canned pumpkin
1/2 cup cranberries
Smart Balance® Non-Stick Cooking Spray - Butter Flavor
powdered sugar for dusting (optional)
Preheat oven to 350°.
Combine all ingredients except for cranberries in a large mixing bowl and mix with a hand mixer until smooth.
Fold in the cranberries.
Spray a Bundt pan with non-stick spray. Pour batter into the Bundt pan and bake for 30 to 40 minutes (until toothpick comes out clean).
Let the cake cool before removing from the Bundt pan; cut into slices and top with powdered sugar, if desired.
Makes 10 servings.
Nutrition Per Serving:
Saturated Fat 2g
Mono Fat 1g
Poly Fat 0g
Trans Fatty Acid 0g
Dietary Fiber 2g
Total Sugars 13g