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Yield: 16 Servings (1 slice each)
Suggested Menu Price: $0.95
Total Food Cost Per Serving: $0.24
Gross Profit Per Portion: $0.71
Food Cost Percent: 25.26
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| LEMON BLUEBERRY POUND CAKE |
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| Low-fat pound cake studded with blueberries and brushed with a lemony glaze. |
| Ingredients |
| Step #1 |
| Plain Yogurt, fat-free |
12 oz |
| Step #2 |
| Simplot Classic IQF Blueberries |
12 oz |
| All Purpose White Flour |
14 oz |
| Baking Powder |
1 tsp |
| Baking Soda |
1/2 tsp |
| Salt |
1/2 tsp |
| White Sugar, granulated |
14 oz |
| Applesauce, unsweetened |
5 oz |
| Eggs, whole, large |
3 each |
| Egg White, large |
1 each |
| Lemon Extract |
2 tsp |
| Vanilla Yogurt, fat-free |
8 oz |
| Step #3 |
| Powdered Sugar |
2 oz |
| Lemon Juice |
1 fl oz |
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| Recipe Method |
Step #1
Drain the yogurt overnight in a strainer lined with a coffee filter until the volume has reduced by one half.
Step #2
Toss the frozen blueberries with 1/2 oz. of the flour.
Combine the remaining flour with the baking powder, baking soda and salt in a separate bowl. Reserve for Step #5.
Beat the sugar, applesauce and drained yogurt with a mixer until well blended. Add the eggs, egg white and lemon extract.
Add the flour mixture to the sugar mixture alternately with the vanilla yogurt, in 5 additions.
Carefully fold in the blueberries.
Pour the batter into a 10" bundt cake pan coated with pan release.
Bake in a convection oven at 350°F for 30 minutes. Remove from oven and cover with foil for the remaining 15 minutes or until a wooden pick inserted in the center comes out clean.
Cool the cake for 10 minutes before removing from the pan.
Step #3
Whisk together the powdered sugar and lemon juice in a bowl.
Brush the glaze over the cake and allow for additional cooling before slicing with a serrated knife. |
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