Cranberry Pound Cake

Ingredients

• 2 cups granulated sugar
• 1/2 cup light butter
• 8 ounces light cream cheese
• 3 large eggs (or 6 egg whites or 3/4 cup egg substitute)
• 1 large egg white
• 3 cups all-purpose flour, sifted
• 2 cups fresh or frozen cranberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) container orange or lemon low-fat yogurt
• 2 teaspoons vanilla extract
• Cooking spray
• 1/2 cup confectioners' sugar
• 4 teaspoons orange juice

Instructions

1. Heat oven to 350 degrees F.
2. Beat first 3 ingredients with an electric mixer at medium speed for about 5 minutes.
3. Add eggs and egg white, one at a time, beating well after each addition.
4. Combine 2 tablespoons flour and cranberries in a small bowl; toss well.
5. Combine remaining flour, baking powder, baking soda and salt; add to sugar mixture alternately with yogurt.
6. Fold in cranberry mixture and vanilla extract; pour batter into a 10 inch tube or Bundt pan coated with cooking spray.
7. Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center comes out clean.
8. Cool cake in pan for 10 minutes; remove from pan.
9. Combine confectioners' sugar and orange juice; drizzle over warm cake.
10. Cut cake with a serrated knife.