|Serving Size: 1/2" slice (10g dry)|
|Servings Per Container: 16|
|Amount Per Serving||% DV *|
|Calories from Fat||2|
* % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
† Daily Value (DV) not established.
Unbleached flour, soy isolate, cereal fiber, lemon powder, low glycemic monosaccharide, bicarbonate of soda, corn starch, calcium acid phosphate, dried egg whites, natural flavor, dehulled soy beans, soy lecithin, sea salt, vanilla powder, low glycemic fruit concentrate.
YOU WILL NEED:3 large or ex-large or jumbo eggs, 3 tablespoons softened butter, 1/4 cup sour cream, 1/4 cup water. Preheat oven to 350 degrees. Coat a 8" x 4" loaf pan with non-stick cooking spray. In medium sized bowl combine all ingredients. Using a whisk or electric mixer on low, blend one minute until well mixed. spoon into loaf pan and bake for 30 to 35 minutes (until toothpick or knife inserted into center comes out clean). Makes 16 servings, 1/2" thick slices. Freeze leftovers for up to 2 months. FAT FREE VERSION: Use 6 egg whites, 1/3 cup fat free sour cream, 1/4 cup water and omit butter. VARIATIONS: Makes a great shortcake base - serve with berries and whipped cream. Add 1/2 cup chopped pecans, walnuts or 2 tablespoons poppy seeds. For chocolate "Tuxedo Black & White" pound cake, save 1/2 cup of prepared dough mix. In a small bowl stir in 1 tablespoon cocoa and 2 teaspoons water to the reserved dough mix. Spoon over the top of cake and pull a knife through the dough about 1" deep. Bake as directed.