Through the use of Reduced Fat Bisquick (a staple in my pantry), a mixture of sugar and Splenda, less-fat, no trans fat margarine, light cream cheese, egg substitute and double the vanilla extract, I was able to reduce fat and calories considerably. The texture and flavor were both wonderful!

Original recipe contains 326 calories, 17 grams fat, 9.5 g saturated fat, and 119 mg cholesterol per serving.

LIGHT CREAM CHEESE POUND CAKE

3 cups Reduced Fat Bisquick mix

1 cup granulated sugar

1/2 cup Splenda

1/2 cup unbleached white flour (whole wheat can be substituted)

1/2 cup less fat margarine (with no trans fat and 8 grams fat per tablespoon — such as Take Control)

2 teaspoons vanilla extract

1/8 teaspoon salt

3 large eggs (higher omega-3 eggs if possible)

3/4 cup egg substitute

1 1/4 cups light cream cheese

powdered sugar, if desired

Preheat oven to 350 degrees. Coat a 12-cup bundt pan or angel food pan or 2 loaf pans (9-by-5-by-3 inches) with canola cooking spray then lightly flour.

Add all of the ingredients (except the powdered sugar) to a large mixing bowl and beat on low speed for 30 seconds, scraping bowl frequently. Beat on medium speed for a minute more, scraping bowl occasionally. Pour into the prepared pan.

Bake for about 45-50 minutes (for loaf pans) or 55-60 minutes (for bundt pan) or until a toothpick inserted near the center comes out clean. Cool 5 minutes; turn the pan upside down onto a wire rack or heatproof serving plate. Remove the pan and let cake cool completely. Sprinkle some powdered sugar over the top if desired. Serve!

Makes 16 servings.

• Per serving: 230 calories, 6 g protein, 33 g carbohydrates, 8 g fat (3.2 g saturated fat, 2.4 g monounsaturated fat, 2.3 g polyunsaturated fat), 49 mg cholesterol, .5 g fiber, 420 mg sodium. Calories from fat: 32 percent. Omega-3 fatty acids not available. Weight Watchers points 5. Omega-6 fatty acids not available.