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The fruit of Martha Domeny's cake-baking labors is applauded all around the table in her San Diego, California home. "Each golden piece is packed with fruit, so it makes for a very refreshing snack," she writes.
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Analysis: One serving (1 slice with 1 tablespoon whipped topping) equals 225 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 138 mg sodium, 45 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit.
Originally published as Blueberry-Peach Pound Cake in Light & Tasty April/May 2001, p56
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