Light Cream Cheese Pound Cake

Makes 16 servings

3 cups reduced-fat BISQUICK mix
1 cup granulated sugar
1/2 cup SPLENDA sweetener
1/2 cup unbleached white flour (whole wheat can be substituted)
1/2 cup less-fat margarine (with no trans fat and 8 grams fat per tablespoon such as TAKE CONTROL spread)
2 teaspoons vanilla extract
1/8 teaspoon salt
3 large eggs (higher omega-3 eggs if possible)
3/4 cup egg substitute
1 1/4 cups light cream cheese
Powdered sugar (if desired)

Preheat oven to 350 degrees. Coat a 12-cup Bundt pan or angel food pan or 2 loaf pans (9 x 5 x 3 inches) with canola cooking spray, then lightly flour.
Add all of the ingredients (except the powdered sugar) to a large mixing bowl and beat on low speed for 30 seconds, scraping bowl frequently. Beat on medium speed for a minute more, scraping bowl occasionally. Pour into the prepared pan.
Bake for about 45–50 minutes (for loaf pans) or 55–60 minutes (for bundt pan) or until a toothpick inserted near the center comes out clean. Cool for five minutes; turn the pan upside down onto a wire rack or heatproof serving plate. Remove the pan and let cake cool completely. Sprinkle some powdered sugar over the top if desired. Serve.

Per serving: 230 calories, 6 g protein, 33 g carbohydrates,
8 g fat (3.2 g saturated fat, 2.4 g monounsaturated fat,
2.3 g polyunsaturated fat), 49 mg cholesterol, .5 g fiber, 420 mg sodium. Calories from fat: 32 percent.