Cranberry Pound Cake recipe

2 cups granulated sugar

1/2 cup light butter

8 ounces light cream cheese

3 large eggs (or 6 egg whites or 3/4 cup egg substitute)

1 large egg white

3 cups all-purpose flour, sifted

2 cups fresh or frozen cranberries

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 (8 ounce) container orange or lemon low-fat yoghurt

2 teaspoons vanilla extract

Cooking spray

1/2 cup Confectioners sugar

4 teaspoons orange juice

Preheat oven to 350 degrees F.
Beat first 3 ingredients with an electric mixer at medium speed for about 5 minutes.
Add eggs and egg white, one at a time, beating well after each addition.
Combine 2 tablespoons flour and cranberries in a small bowl; toss well.
Combine remaining flour, baking powder, baking soda and salt; add to sugar mixture alternately with yoghurt.
Fold in cranberry mixture and vanilla extract;
Pour batter into a 10-inch tube or Bundt pan coated with cooking spray.
Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes; remove from pan. Combine Confectioners sugar and orange juice; drizzle over warm cake.

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