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Blueberry Cream Cheese Pound Cake
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Ingredients:

1 (8 oz ) Fat Free Cream Cheese
1/2 c. Vegetable oil
1 Pkg Pillsbury Yellow Butter Cake Mix
1 Pkg Jello Fat Free Sugar Free Vanilla Instant Pudding
4 Whole eggs
2 tsp Vanilla
2 c. fresh blueberries



Directions:

1. Preheat oven to 325F. Lightly spray 9 in tube or bundt pan with nonstick spray and lightly coat with flour.

2. Combine cream cheese and oil in medium bowl, beat with a mixer at medium speed until smooth and creamy. Add cake mix, pudding mix, eggs, and vanilla. Beat at medium speed until blended. Fold in berries. Spoon into prepared pan. (Batter will be thick.)

3. Bake 60 minutes, or until wooden toothpick inserted in center comes out clean. Cool cake on rack for 30 min. Remove from pan and cool completely.

Makes 16 Servings

Nutritional Info Per Serving: Calories 123; Total Fat 9.2 g; Protein 3.8 g; Carb 6.7 g;
Fiber 0.9 g; Cholesterol 53.6 mg; Sodium 201 mg
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