STRAWBERRY CHOCOLATE POUND CAKE
2 1/4 Cups Cake flour, sifted
1/4 Cup Margarine
1/4 Cup Strawberry puree*
3/4 Cup Sugar
3 Egg whites
2 Tbs Vanilla
1/4 Cup Unsweetened cocoa powder
3/4 tsp Baking soda
1/4 tsp Salt
8 oz Low-fat vanilla yogurt
Preheat oven to 350 degrees
Coat loaf pan with cooking spray. Sprinkle with an additional teaspoon of flour and set aside. In a large bowl, cream margarine with strawberry puree*. Gradually add sugar and beat well. Add egg whites and continue to beat until well blended. (About 5 minutes)
Add vanilla. In a separate bowl, combine cake flour, cocoa, soda and salt. Gradually add to creamed mixture alternating with the yogurt.
Pour the batter into prepared pan. Bake at 350 degrees for an hour, or until a toothpick comes out clean. Cool in pan 10 minutes before removing. Top with any remaining puree or fresh strawberries.
*Strawberry puree can be made by blending strawberries, (if frozen, thaw) washed, dried, and stemmed, sweetened with sugar or honey if desired, in a food processor or blender. A pint of fresh strawberries will yield about 1 1/2 cups puree. Use the additional puree as topping for cake!