Blueberry Cream Cheese Loaf Directions:
Preheat oven to 350°F and grease two 9×5-inch loaf pans.
Toss blueberries with the 2 tablespoons flour and set aside.
Beat light butter, fat-free cream cheese, sweetener, applesauce, and vanilla with an electric mixer on medium speed for 2 minutes until smooth.
Add eggs one at a time, mixing 20 seconds after each addition.
In a separate bowl combine remaining 2 cups flour, baking powder, and salt.
Mix dry ingredients into wet ingredients on low speed just until incorporated.
Fold in blueberries gently with a spatula.
Divide batter evenly between the prepared pans.
Bake for 45–50 minutes until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Slice each loaf into 12 slices, each 3/4-inch thick.
WW Points Calculation
All-purpose flour (272g total): 92.00
Light butter (1/4 cup / 57g): 11.00
Unsweetened applesauce (1/2 cup): 0.00
Fat-free cream cheese (8 oz / 226g): 0.00
Zero-calorie sweetener: 0.00
Blueberries, eggs, baking powder, salt, vanilla extract: 0.00
Points Information:
Total Points: 103.00
Servings: 24 slices (12 slices per loaf, each slice 3/4-inch thick)
Points per serving: 4.29
Nutrition Information
Calories: 158
Fat: 3g
Protein: 5g
Carbohydrates: 29g
Sugar: 5g
Sodium: 165mg
I'm waiting for your comments! Enjoy!
