Cranberry-Smothered White Chocolate Pound Cake
This decadent pound cake is drizzled with white chocolate and topped with a delicious compote of cranberries, oranges and kiwifruit.
Tips: To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar into a glass measuring cup. Add enough fat-free milk to make 2/3 cup total liquid; stir. Let stand for 5 minutes before using.
If using a sugar substitute, we recommend Splenda(R) Sugar Blend for Baking to substitute for the granulated sugar. Choose from Sweet'N Low(R) Brown or Sugar Twin(R) Granulated Brown to substitute for the brown sugar. Follow package directions to use product amount equivalent to 3/4 cup granulated sugar or 2 tablespoons brown sugar.
2 other carbohydrate, 1 1/2 fat