Recipe - Blueberry Sherbet

2 cup Granulated sugar
One half cup Light butter
One half pack (8 ounce) 1/3 lessfat cream
cheese; softened
3 lg Eggs
1 lg Egg white
3 cup Allpurpose flour; divided
2 cup Fresh or frozen blueberries
1 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
1 ct (8ounce) lemon lowfat
yogurt
2 teaspoon Vanilla extract
Cooking spray
One half cup Powdered sugar
4 teaspoon Lemon juice

Got this recipe from Cooking Light and it is great!!!

1. Preheat oven to 350.

2. Beat first 3 ingredients at medium speed of a mixer until wellblended
(about 5 minutes). Add eggs and egg white 1 at a time, beating well after
each addition. Lightly spoon flour into dry measuring cups; level with a
knife. Combine 2 tablespoons flour and blueberries in a small bowl, and
toss well. Combine remaining flour, baking powder, baking soda, and salt.
Add flour mixture to sugar mixture alternately with yogurt, beginning and
ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake
batter into a 10inch tube pan coated with cooking spray. Bake at 350 for 1
hour and 10 minutes or until a wooden pick inserted in center comes out
clean.

3. Cool cake in pan 10 minutes. Remove from pan. Combine powdered sugar and
lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated
knife. Yield: 16 servings (serving size: 1 slice).

CALORIES 287 (l9%from fat FAT 6.lg(sat 3.4g, mono l.8g,poly 0.4g), PROTEIN
5.7g; CARB 519g FIBER 1.5g, CHOL 57mg, IRON 1.3mg, SODIUM 227mg; Calc 5Omg

Posted to MMRecipes Digest by Lisa Lynch lklynch@mediaone.net on Aug
12, 1998, converted by MM_Buster v2.0l.