cheese with lower-fat Neuf- Po.tr.J Crh" chitel, using buttermilk to boost the tanginess of the R"invent"d cheese and add moisture. By beating the egg whites with some of the sugar (a step D".rr", J"licious first omitted on the trial), we .i> *ttd better made the meringue more structurally sound, which all added "Iift" to the batter. We q -itho..t relented on the sugar, reduc- tLe butter ing it only by a third. The result was vastly improved, Bv Kerrr WnBsTER but still a little dry. The breakthrough? Adding a bit RADITIONAL POUND CAKE-A ofcorn syrup, a hygroscopic pound ofsugar, a pound ofbutter, (moisture-attractin g) sugar. a pound offlour, a pound ofeggs- The final product is a would have been challenge enough, but cake with half whole-wheat when a friend sent in an over-the-top recipe flouq 38 percent less fat and "enhanced" with margarine, a half dozen 30 percent fewer calories- jurnbo eggs and cream cheese, we knew that but still with the dense, fine our ovens would get a workout as we tried to crumb of the original. Serve devise a healthier version. this rich cake on its own, In a bold first attempt, we halved the sprinkled with powdered sugar, cut the fat by sugar or with either sour two-thirds and substi- cherry (as shown) Rx or choco- results: tuted a combination of late sauce. lOriginal Version whole eggs and egg 307 calories whites for the jumbo Cream Cheese 6 large egg whites 15 grams total fat eggs. We also replaced Pound Cake 2 cups sugar, divided some of the all-purpose Vz cup (1 stick) unsalted butter, softened 0 grams fiber Healthy X weight flour with whole-wheat 8 ounces Neufchatel cheese (see lVote) IEW Pound Cake pastry flour. The result AcrtvE TtME:30 N,ltNUTEs I roul:3 HouRs 217 calories (including cooling time) TO MAKE AHEAD: Wrap was an anemic-looking | 1. Preheat oven to 325'F. Coat a 12-cup Bundt 10 grams total fat and store at room temperature for up to 3 days or freeze brick. pan with cooking spray and dust with flour. 1 gram fiber for up to 'l month. Although our meth- 2. Whisk all-purpose flour, whole-wheat flour, ods had been too radi- Although so moist and seemingly rich you can baking powder and salt in a medium bowl. cal, we knew our reasoning had been sound. eat it unadorned, we recommend trying this Whisk whole eggs, buttermilk, oil, corn syrup Rejecting the margarine and retaining the pound cake topped with our quick cherry sauce and vanilla in another medium bowl until well one stick of butter had been a good idea, and (oage 69). blended. we decided to add t/t cup canola oil to help 3. Beat egg whites in a large clean bowl with an recreate the mouth-feel of the original and 11/2 cups all-purpose flour electric mixer on high speed until light and allow the cake to turn the golden color it is 11/z cups whole-wheat pastry flour foamy. Gradually beat in 1/2 cup sugar until stiff meant to be. We replaced the regular cream 11, teaspoons baking powder glossy peaks form. 7z teaspoon salt 4. Beat butter and Neufch6tel in a large bowl Serve Cream Cheese Pound Cake 3 large eggs until creamy. Add the remaining 172 cups sugar 1/2 with Quick Cherry Sauce-or cup nonfat buttermilk and beat, scraping down the sides of the bowl th cup canola oil Chocolate Sauce (recipe at as needed, until pale and f luffy, about 4 min- 2 tablespoons light corn syrup utes. www.eatingwell.comFor both. Alternately add the flour and buttermilk 1 tablespoon vanilla extract mixtures, beating until just smooth. Fold in

68 E,\TtNcvELr- | llenuARl/uARCH 2oo6 about one-third of the egg whites with a rubber spatula until just smooth and no white streaks D remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, "li"io'sly spreading evenly. Insp irinE 5. Bake the cake until a wooden skewer in- serted into it comes out clean and the top r: I springs back when touched, t hour to t hour 10 fl,\'{."1"\'trlitt, minutes. Cool in the pan on a wire rack for 10 3t EI minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least t hour d)l l lrt"rr't'clrl more before slicing. MAKEs 24 senvrrucs. Mo." tLan pER sERvrNG: 217 caronrs; 10 c rnr (4 c s,q 55t] 3 c H,louo); 44 vc csorrsftnor; 29 c CARBOHYDRATE, J"l""ttble recipes 4 G PRorErN; 1 c F|BER; 140 vc sooruv. and Jozens of ingredient note: tecLni{ues for Far this recipe, be sure to use NeufchAtei- type cream cheese that has 1,,: less fat nutrition-conscious, Speeial than regular, not "iiEht" cream cheese, Offe" which has less fat. f.rll-flr..or coohing Save up to

Quick Cherry Sauce Thi* big, h"ttdsornely presented collection of ACTIVE TIME: l5IVINUTES TOTAL:15 M NUTES EnrlxcVEI-l-'s truly essential recipes is fo" e.,re.y TO MAKE AHEAD: Refr gerate for up to 1 \veek. "ooh -l'ro talancing $ercr*l hearlah .rrd *iororrl !ns!q:. J71; Frozen pitted cherries make this luscious "u""" "bo.rt 1LY; sauce a snap to make. Try substituting G""d C".b" don't tLe tl'i.gs your frozen raspberries if you prefer. - "barrdon body tl""d" urrd *hol" $rains, $reat-tastin$ 2 1O-ounce bags frozen pitted cherries, """r,"*, preferably sour cherries ,,e$etatles ar'rd f"uits. 7r cup sugar 4t cup plusl/c cup water, divided G""J Fats enhanee yo'r reeipes 2 tablespoons cornstarch - u,.J y.r,r" f.-ily'* h.ultl'r tLe right fats 1/4 cup lemon juice -ith ..d oil", *lt;I" lowerin$ saturated-fat content. oRDER oNLTNE: Bring cherries, sugar and 73 cup water to a boil in a medium saucepan over medium-high heat, GreatFh.,o*" savor rieh taste stirring often. Stir 7a water t-8oo-92r-o826 cup and cornstarch - .. "oll in a small bowl until smooth and stir into the usinf trustwortLy recipes rnJ tk" secrets ) O.e o" t-o boiling cherry mixture. Return to a boil, stirring "ookbooks of **""d-*innin$ .nd tl"t" test tips for 926.95.""h (eave 1096). constantly; cook until thickened, about 1 "ook" minute. Remove from heat and stir in lemon and tecL.ri{ues from EnrlxcVpr-l. ) TIt."" or more "ookbook" g22.5O (save ju ice. for """h 2596).

MAKEs ABour 4 cuPs, FoR 24 senvlHcs. ) B<,oL"torc Pricc $29.95 ) ISBN 0-88150-630-3 ) Al"o u'oilable *Lerever ) tl" * ttl" ) 4lti paqcs ) Ilo.d"o'."" lood boohs are sold. pER sERvtNG: 36 cnronre s; 0 c FAT (0 G sAr, ) 16 I'll-"olo" ph.t.' 0 c vor'ro); 0 MG cHoLEsrERoL; 9 c canaorvonnrr; P"bli*h.d Lv Th. Countrv-o. P".** 0 c pnorErru; 0 c rrse R; 1 N4G soDruM. q".'

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