Cranberry Pound Cake

2 C. granulated sugar
1/2 C. light butter
8 oz. light cream cheese
3 large eggs (or 6 egg whites or 3/4 C. egg substitute)
1 large egg white
3 C. all-purpose flour, sifted
2 C. fresh or frozen cranberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) ctn. orange or lemon low-fat yogurt
2 tsp. vanilla extract
Cooking spray
1/2 C. confectioners' sugar
4 tsp. orange juice


Preheat oven to 350°F. Beat first 3 ingredients with an electric mixer at medium speed for about 5 minutes. Add eggs and egg white, one at a time, beating well after each addition. Combine 2 tablespoons flour and cranberries in a small bowl; toss well. Combine remaining flour, baking powder, baking soda and salt; add to sugar mixture alternately with yogurt. Fold in cranberry mixture and vanilla extract; pour batter into a 10-inch tube or Bundt pan coated with cooking spray. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine confectioners' sugar and orange juice; drizzle over warm cake.