* Exported from MasterCook *

LEMON AND CREAM CHEESE POUND CAKE

Recipe By :NancyIN from Barbo's Kitchen
Serving Size : 12 Preparation Time :0:20
Categories : 5-10G Low Carb

Dessert Cheesecake Baked


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups splenda
1 1/4 cups butter
8 oz cream cheese
6 lg eggs
1 tsp lemon extract
1 tsp vanilla extract
1 tsp orange extract
1 tbsp lemon juice
1 cup soy protein isolate -- + 1/8 tsp. salt
3/4 cup gluten, wheat -- flour
3/4 cup ground almonds
1 tsp nutmeg

- In large bowl beat Splenda, butter and cream cheese together until light and fluffy.
-Beat in lemon juice, then add extracts.
-Add nutmeg and salt.
-Add eggs, one at a time, beating well after each one.
-Add soy protein, vital gluten, wheat and almond flour and beat until smooth.
-Pour batter into a greased 12-cup tube pan (I used a bundt pan) and bake at
325 degrees F for 1-1/2 to 2 hours.
-Cool completely before slicing.


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Per Serving (excluding unknown items): 379 Calories; 33g Fat (56.7% calories from fat); 49g Protein; 8g Carbohydrate; 1g Dietary Fiber; 166mg Cholesterol; 301mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Fruit; 6 Fat.


NOTES :> The AUSSIE Low Carb Gourmet Tony Blakemore Nov. 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0