Blueberry Lemon Ricotta Pound Cake🫐🍋🍰 Lightened Up WW Cake Recipe! Summer Dessert🌞 Weight Watchers!

butter

🥗Healthier: applesauce

💰Cheaper: margarine

Applesauce reduces fat while keeping moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce cost.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Preheat oven to 350°F.

Zest the lemon to get about 1 tablespoon of zest.

Juice the lemon to get 4 tablespoons of juice.

In a medium bowl, combine 1 and 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Stir well and set aside.

In a large bowl, whisk together 3 large eggs, 1/2 cup no-calorie sweetener, and 3/4 cup part-skim ricotta until well combined.

Add 1/4 cup unsweetened applesauce and 1/4 cup canola oil to the egg mixture and whisk again.

Mix in 1 teaspoon almond extract, lemon zest, and 2 tablespoons lemon juice, then whisk to combine.

Gently fold in the dry ingredients until just combined, being careful not to overmix.

Add the blueberries and fold them into the batter.

Prepare an 8 and 1/2 by 4 and 1/2 inch nonstick bread pan by lining it with parchment paper.

Pour the batter into the prepared bread pan.

Bake in the preheated oven for 50 minutes, checking at 45 minutes to avoid overcooking.

If the top is browning too fast, tent it with foil during the last few minutes of baking.

Let the cake cool completely in the pan for about an hour before removing it.

In a small bowl, mix 1/2 cup powdered sweetener with 2 tablespoons lemon juice to make the glaze.

Adjust the glaze consistency by adding more powdered sweetener or lemon juice as desired.

Drizzle the glaze over the cooled cake and let it soak in.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens