1/2 c Tub-style canola or corn oil
Margarine
1 1/2 c Sugar
1/2 c Nonfat buttermilk
12 1/2 oz Poppy-seed filling — (1
Can)
1/2 c Egg substitute, liquid
2 ts Vanilla
1 c Nonfat sour cream
2 1/2 c Flour — unbleached
1 ts Baking soda
1 ts Salt
4 Egg whites
Powdered sugar — for
Dusting
Preheat oven to 350F. Coat a 12-cup bundt pan with non-stick spray.
In a large mixing bowl, beat margarine and sugar together with
electric beaters. Add buttermilk, poppy-seed filling, egg substitute,
vanilla and sour cream. Beat until well-combined. Add flour, baking
soda and salt and stir witha spoon until just combined. In a separate
bowl, beat egg whites until stiff but not dry. Fold into batter. Pour
batter into prepared pan and spread evenly. Bake in preheated oven
about 1 hour and 10 minutes, or until toothpick inserted in center
comes out clean. Cool in pan 10 minutes, then remove to wire rack to
cool. Dust with powdered sugar, if desired. Makes 16 or more
servings. Each serving contains approximately: Original recipe 379
calories, 91 mg cholesterol, 18 g fat, 359 mg sodium. Revised recipe
298 calories, negligible cholesterol, 9 g fat, 334 mg sodium.
Yields
16 Servings