Craft,Grow,Cook

Alright, summer is just around the corner, time to count calories.  I made a nice Angel Food Cake the other day and now I’m moving on to bigger, better things.  I would also like to showcase my new favorite kitchen gadget.  It’s sort of like a spatula with a built-in knife.  It makes perfect squares!  Ok, time to enjoy this lovely 75 degree weather by mowing the lawn.  It’s been a great Spring Break.

Ingredients

• 1  (8-ounce) package low fat cream cheese, softened
• 1/2  cup  butter or margarine, softened
• 1  cup  sun crystals (zero calorie sweetener)
• 2  large eggs
• 1/4  cup  1% milk
• 1/2  teaspoon  almond extract
• 1 3/4  cups  all-purpose flour
• 1  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/2  cup  seedless raspberry low sugar preserves
• 3  tablespoons  powdered sugar

Preparation

Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, milk, and vanilla, beating until smooth.

Combine flour and next 3 ingredients; add to cream cheese mixture, beating at low speed until well blended. Spread batter into a greased and floured 13- x 9-inch pan. Dollop with preserves, and swirl with a knife.

Bake at 350° for 30 minutes or until cake begins to leave sides of pan. Cool slightly, and sprinkle with powdered sugar. Cut into squares.

Found this one on Southern Living, of course I doctored it to be lower in calories.  It still tastes great!