Cake:
Cooking spray
2 tablespoons granulated sugar
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup butter, softened
1 tablespoon grated lemon rind
4 large eggs
1/2 teaspoon vanilla extract
1 (16-ounce) container reduced-fat sour cream
2 cups fresh blueberries

Glaze:
1 cup powdered sugar
3 tablespoons fresh lemon juice

Preheat oven to 350°.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.

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

Place 1 3/4 cups granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and sour cream. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries. Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.


Yield: 16 servings (serving size: 1 slice)

NUTRITION PER SERVING
CALORIES 299(23% from fat); FAT 7.8g (sat 4g,mono 2.7g,poly 0.5g); PROTEIN 5g; CHOLESTEROL 71mg; CALCIUM 68mg; SODIUM 172mg; FIBER 1.1g; IRON 1.5mg; CARBOHYDRATE 53.2g

For truly fudgy treats, be sure to cook the brownies until a wooden pick inserted in the center comes out almost clean. If you wait until the pick is clean, the brownies will be overcooked. Garnish the plate with a sprig of mint. 1 cup all-purpose flour (about 4 1/2 ounces) 1/2 cup unsweetened cocoa 1/4 teaspoon baking soda 1/4 teaspoon salt 1/3 cup semisweet chocolate chips 1/4 cup butter 1 cup sugar 1/2 cup egg substitute 1/4 cup Baileys Irish Cream 1 teaspoon vanilla extract Cooking spray Preheat oven to 350°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk. Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack. Yield: 16 servings (serving size: 1 brownie) CALORIES 145 (30% from fat); FAT 4.9g (sat 3g,mono 0.9g,poly 0.2g); IRON 0.9mg; CHOLESTEROL 8mg; CALCIUM 8mg; CARBOHYDRATE 23.8g; SODIUM 93mg; PROTEIN 2.5g; FIBER 1.1g Cooking Light, OCTOBER 2006