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Blueberry-Orange Coffee Cake Recipe |
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Traditional sour-cream coffee cake can have thirty or even forty grams of fat per serving. Ours has six. Try it and you'll discover that good taste doesn't have to high fat. As an option, substitute blueberries with sliced strawberries.
Ingredients: 2 cups sugar 1/4 teaspoon cream of tartar 2 teaspoons grated orange rind 1/4 cup stick margarine (or butter), softened 1/2 cup sugar 1/2 cup egg substitute (or 1 whole egg and 1 egg white, beaten) 1 1/2 cups sifted cake flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup vanilla lowfat yogurt 3 tablespoons frozen, thawed orange juice concentrate 1 teaspoon vanilla extract vegetable cooking spray Crumb Topping (recipe follows)
Method: Preheat oven to 350o. Combine blueberries, sugar, and orange rind; toss and set aside.
Beat margarine at medium speed with an electric mixer until creamy; gradually add 1.2 cup sugar, beating well. Beat in egg substitute.
Combine flour, baking powder, baking soda, and salt. Combine yogurt, orange juice concentrate, and vanilla, mixing well. Add flour mixture alternately with yogurt mixture, beginning and ending with dry ingredients, beating at low speed just until blended after each addition.
Pour batter into an 8-inch square baking pan coated with cooking spray; top with blueberry mixture. Sprinkle with crumb topping; bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool slightly on a wire rack; serve warm.
Crumb Topping:Yield: 1/2 cup 3 tablespoons Grape Nuts cereal 2 tablespoons cake flour 2 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 2 tablespoons stick margarine (or butter), softened
Combine dry ingredients in a small bowl; add butter, and mix until crumbly.
Per serving : 180 calories, 3 g protein, 6 g fat, 225 mg Sodium, 29 g carbohydrates. |
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