Lemon Raspberry Pound Cake

6 POINTS® per serving
Makes 10 servings
Preparation Time: 25 min
Cooking Time: 40 min

2 sprays cooking spray, or enough to coat pan
2 1/4 cup cake flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
5 Tbsp unsalted butter, softened
1 cup sugar
1 large egg(s)
2 large egg white(s)
1 tsp vanilla extract
1 tsp lemon zest, finely grated (zested)
1 cup fat-free vanilla yogurt
1 cups raspberries, frozen (keep frozen until ready to use)

Preheat oven to 350ºF. Coat a 6-cup tube pan or Bundt pan with cooking spray.

Sift together flour, baking powder, baking soda and salt; set aside.

In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2 to 3 minutes, until mixture is light in color. Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries.

Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30 to 40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve.

Pan Fried Tilapia with White Wine and Capers

4 POINTS® per serving
Makes 4 servings
Preparation Time: 8 min
Cooking Time: 8 min
Level of Difficulty: Easy

1/4 cup white wine
1/4 cup tomato(es)
2 Tbsp fresh lemon juice
2 Tbsp capers
1 medium garlic clove(s)
1/2 tsp dried basil
1/2 tsp table salt
1/4 tsp black pepper
1 sprays cooking spray
1 Tbsp olive oil
2 Tbsp light butter
2 Tbsp parsley
1 medium lemon(s)
1 pound raw tilapia
1/4 cup all-purpose flour

Combine first 6 ingredients, stirring well with a whisk; set aside.
Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired. Yield: 4 servings (serving size: 1 fillet and 2 tablespoons sauce).