2 cups granulated sugar 1/2 cup light butter 8 ounces light cream cheese 3 large eggs (or 6 egg whites or 3/4 cup egg substitute) 1 large egg white 3 cups all-purpose flour, sifted 2 cups fresh or frozen cranberries 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (8 ounce) container orange or lemon low-fat yogurt 2 teaspoons vanilla extract Cooking spray 1/2 cup confectioners? sugar 4 teaspoons orange juice
Preheat oven to 350 degrees 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 degrees 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. Cut cake with a serrated knife.
