For the cake:

  • 1 1/2 cups sifted cake flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 cup cranberries (fresh or thawed)
  • 140 grams (5 oz) white chocolate chunks
  • 1/2 cup unsweetened applesauce (as a substitute for butter)
  • 1 1/2 cups sugar substitute (like Stevia or Monk Fruit)
  • 1/2 cup unsweetened almond milk (as a substitute for heavy cream)
  • 1/2 cup non-fat Greek yogurt (as a substitute for mascarpone)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons brown butter

For the icing:

  • 1/4 cup softened unsweetened applesauce
  • 4 oz softened fat-free cream cheese
  • 1 1/2 cups powdered sugar substitute (or more to achieve desired consistency)
  • 1 teaspoon vanilla extract


  • A handful of dried cranberries
  • 1 tablespoon vegetable oil
  • 1/2 cup white chocolate chips


  1. Preheat the convection oven to 325 F (if not using a convection oven, increase the temperature to 350 F and adjust cooking time).
  2. Prepare an 8.5 x 4.5 x 3 (or 9 x 5 x 3) inch loaf pan by coating it with non-stick cooking spray.
  3. Mix cake flour, baking powder, and salt. Sift these dry ingredients three times and set aside.
  4. In a small saucepan, brown 2.5 tablespoons of butter until it has a nice amber color. Remove the foam and let it cool.
  5. Whisk the eggs with vanilla extract and set aside.
  6. Using a mixer, beat unsweetened applesauce, sugar substitute, almond milk, and non-fat Greek yogurt until creamy.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the eggs.
  8. Coat white chocolate chunks with a bit of flour and fold them into the batter. Similarly, coat cranberries with flour and gently fold them into the batter.
  9. Pour the batter into the prepared loaf pan and smooth the top.
  10. Draw a line down the middle of the pound cake with a butter knife and drizzle browned butter into the line.
  11. Bake until the top of the cake is golden brown, and a toothpick inserted comes out clean (about 55 to 65 minutes). Adjust if not using a convection oven.
  12. Cool the cake in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
  13. For the icing, use a mixer to cream softened applesauce, fat-free cream cheese, powdered sugar substitute, and vanilla extract until smooth. Spread it over the cooled cake and refrigerate until set.
  14. For the garnish, melt white chocolate chips with vegetable oil and drizzle over the cake. Sprinkle with dried cranberries.

Enjoy this Weight W-friendly version of the Christmas Cranberry Pound Cake with reduced points!

By Admin

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