Prep 10 mins
Cook 1 hr
- 1 cup nonfat sour cream
- 4 egg whites, whipped
- 1 teaspoon vanilla
- 1 1⁄2 cups unbleached flour
- 1 cup Splenda sugar substitute
- 1⁄4 teaspoon baking powder
- 1⁄8 teaspoon baking soda
- Preheat oven to 325°F.
- Oil and flour a loaf pan.
- In a mixing bowl, combine sour cream, egg whites, and vanilla.
- In another mixing bowl, combine flour, sugar, baking powder, and baking soda.
- Combine wet and dry ingredients until just moistened.
- Pour into pan and bake for 1 hour or until a knife inserted into the center comes out clean.
I'm so sorry...but this recipe is awful! The taste is good, (ofcourse I added cardamom). But the texture is terrible! It looked like a dog bisquit and tasted like rubber. My mother in law said, "I'm still chewing it." I guess there are just some things that shouldn't be fat free and sugar free. Sorry.
When you use Splenda especially when it is baked in the oven, it tastes alot better when you use half sugar and half splenda. I speak from experience I have tried using all splenda and like you said the texture is awful, but when you do it half and half it is a lot better.
Oh, why didn't I read the reviews firs? I had the same experience of justcallmetoni. I kept testing it, and the knife would come out with this goo on it. After ~75 minutes, the top was browning, so I took it out of the oven, and it collapsed into an ugly looking loaf. Since I was going to use it as a base for trifle, I wasn't too concerned about the looks of it, but when I cut it into slices, the inside was like rubber. Not uncooked, but more like cooked into glue. I am now going to toast the slices in the oven to see if I can salvage it at all.