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Poundcake Bars

Poundcake Bars

recipe ingredients
1 package (12 ounces) fat free pound cake
1/3 cup finely chopped semisweet chocolate
1/3 cup raspberry or apricot spreadable fruit
2 egg whites
1/4 tsp. cream of tartar
3 Tbsp. packed brown sugar
1/2 tsp. vanilla

recipe directions
Preheat oven to 400*F. Cut cake horizontally into 3 layers. Place layers on ungreased cookie sheets. Mix chocolate and fruit spread. spread one third of mixture over each layer. Beat egg whites and cream of tartar in medium bowl until foamy. Beat in brown sugar, one tablespoon at a time, and keep beating until mixture is stiff and glossy; beat in vanilla. Spread meringue over each layer. Bake 6 to 10 minutes or until meringue is light brown. Remove from cookie sheet and cool on wire rack. Cut each layer into six 1 inch bars.

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Serves: 18 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
88 1 0 2 0 75 18 2
  • Beaglemom

    I made this dessert yesterday. Well, I sort of made it. I couldnt find fat free pound cake anywhere, so I bought fat free angel food cake. I also bought low sugar raspberry jelly instead of the spreadable fruit and it had lower fat, calories and carbs. The dessert was indeed very yummy! But somebody please tell me – where do you get fat free pound cake???

  • CaliSingle

    This recipe was very easy to put together and very tasty. I over beat my egg whites a little before adding the brown sugar, so they looked a little lumpy, but were otherwise delicious! Beaglemom–Entenmann’s makes a cake called “Golden Loaf” which is fat free and very much like pound cake in taste and texture, it’s delicious. Also, Sarah Lee makes a “light” version of poundcake (frozen), which is also very good if you don’t mind the extra fat and calories.

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