Tuesday, September 05, 2006

Rainy Holiday But We`ve Got Bricks and Lime Pound Cake

The bricks my brother has are perfect,nice and aged looking which I liked the best, and we brought a few piles home. This is my wee pile. He has way more than we need. Next weekend will be back to "patio making" time again. We`ll spread the few newer looking reddish tarra cotta ones already laid down amongst these.

These were the free tomato plants I got from a nursery. They`ve gotten big and there`s even some flowers, though I probably shouldn`t have crammed all 6 in one pot! You never know, maybe we`ll get something, though doubtful.
Next year I`ll plant some in spring so we can actually have some tomatoes.
All in all even with the rain, it was a nice weekend and ended with a visit from my girl friend. We`ve known each other for 31 years. Wow........where does the time go?
We had some of this. Low fat and tastes good!

Low Fat Pound Cake with Key Lime Cream

Recipe By : Better Homes And Gardens Old Fashioned Baking
Serving Size : 12 Preparation Time :0:10
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c fat-free sour cream
4 egg whites -- whipped
1 tsp vanilla
1 1/2 c unbleached flour
1 c granulated sugar
1/4 tsp baking powder
1/8 tsp baking soda

Preheat oven at 325. Prepare a 9 x 5 x 3" pan with cooking spray and
Flour; set aside. In a mixing bowl, combine sour cream, egg whites, and
Vanilla. In another mixing bowl, combine flour, sugar, baking powder, and
Baking soda. Mix dry ingredients with wet ingredients just until moistened.
Spread mixture into prepared pan. Bake for 1 hour or until cake tests done.

- - - - - - - - - - - - - - - - - -

Per 1/12th serving: 141 Calories; 0g Fat (0% calories from fat); 3g Protein; 31g
Carbohydrate; 3mg Cholesterol; 66mg Sodium

NOTES : To freeze, place unfrosted cake in a freezer bag or airtight
Container. Seal, label, and freeze for up to 3 months. When ready to serve,
Thaw at room temperature about 3 hours.

Key Lime Cream

1 (8 ounce) package reduced fat cream cheese, softened
1 1/4 cups frozen light whipped topping, thawed
1/2 cup white sugar
1/4 cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon vanilla
drop of green food colouring if desired.


For Key Lime Cream, beat cream cheese until smooth. Gradually beat in whipped topping, sugar, lime juice and peel, and vanilla. Set aside.
For cake, cut cooled pound cake horizontally into 2 slices. Place bottom layer of cake on serving plate. Spread with 1/3 cup of the cream cheese mixture. Top with the rest. Refrigerate 2 to 3 hours before serving.
Nutrition Info
Servings Per Recipe: 12 for pound cake
Amount Per Serving with Cream Icing
Calories: 350
Total Fat: 6.g


Naturegirl said...

What a sweet ending to a not so bright weekend with clouds and all! A FREE plant that's unheard of! I like that red door in the background give us a better view of that one future post!:)

VintagePretty said...

Ooooh that looks so sweet and gorgeously yummy - you're making me hungry!

Your patio/path looks excellent - I love weathered bricks, we had some in our garden and hope to do some kind of patio area next year when the time permits :)

Carol said...

Hey Tea that's great news, that you've got so many oldish looking bricks for your patio! :D

Christine said...

Yay! You can recommence the brick work! It's going to be beautiful.

Thanks for the recipe~

Rowan said...

Glad you had a nice weekend in spite of the rain. It's good to have friends of such long-standing, my friend Sandi and I will have been friends for 50 years next summer,we met when she was 11 and I was 10. The best thing is that we share all those childhood memories and though we only meet up 2 or 3 times a year it's as though we seen each other yesterday every time.

miss*R said...

I must try this cake! I love brick paths, reminds me of the Wizard of Oz. I have a few and after a few years, they look like they have been there forever.

FarmgirlCyn said...

LOVE the old brick. It will make for a very cool patio!

Jeanne said...

The cake recipe sounds delicious and I love all your photographs!