1 c. all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
1/8 tsp. ground cloves
2/3 c. granulated sugar
3 1/2 Tbsp. butter, softened
3 Tbsp. fat-free cream cheese
2 Tbsp. almond paste (you can find this in the baking aisle near
1/4 tsp. almond extract
1 large egg
1/3 c. 1% low-fat milk
2 Tbsp. chopped almonds, toasted
2 Tbsp. granulated sugar
1 (14.5 oz.) can pitted tart red cherries in water or syrup,
rinsed and drained
1 tsp. powdered sugar
Preheat oven to 350 degrees. Lightly spoon flour into a dry
measuring cup. Level with a knife. Combine flour, baking powder,
salt and cloves in a bowl, stirring with a whisk. Combine 2/3 cup
granulated sugar and next 5 ingredients (2/3 cup granulated sugar
through egg) in a large bowl. Beat with a mixer at medium speed
until blended. Add flour mixture and milk alternately to sugar
mixture, beginning and ending with flour mixture. Pour batter into
a 9-inch round cake pan coated with cooking spray.
Combine almonds and 2 tablespoons granulated sugar. Sprinkle
over batter. Arrange cherries on top. Bake at 350 degrees for 50 minutes
or until a wooden pick inserted in center comes out clean. Cool in
pan 10 minutes on a wire rack. Remove from pan. Sift powdered
sugar over top of cake. Yield: 12 servings and 4 points per
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