Mixed-Berry Coffee Cake Betty Crocker*s Diabetes Cookbook shares a recipe! Enjoy an easy-prep coffee cake bursting wtih berries and fiber, too! Prep Time:15 min Start to Finish:50 min Makes:8 servings 1/2cup low-fat buttermilk1/3cup packed brown sugar2tablespoons canola or vegetable oil1teaspoon vanilla1egg1cup Gold Medal® whole wheat flour1/2teaspoon baking soda1/2teaspoon ground cinnamon1/8teaspoon salt1cup mixed berries (such as blueberries, raspberries and blackberries)1/4cup low-fat granola, slightly crushed 1.Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.2.In large bowl, stir together buttermilk, brown sugar, oil, vanilla and egg until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.3.Bake 28 to 33 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes. Serve warm.High Altitude (3500-6500 ft): Heat oven to 375°F. Nutrition Information 1 Serving: Calories 160 (Calories from Fat 45); Total Fat 4 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 150mg; Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 12g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 2%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet. Health TwistVanilla and spices, such as cinnamon and nutmeg, add flavor and help bring out the natural sweetness in baked goods so you don*t need to add a lot of extra sugar.Serve-WithFor 2 1/2 Carbohydrate Choices, complement this berry-filled coffee cake with a glass of milk or juice.VariationFor a stunning presentation, add a glaze by stirring together 1/4 cup powdered sugar, 1/4 teaspoon vanilla and 1 to 2 teaspoons milk. Drizzle it over the warm coffee cake. This brings the Carbohydrate Choices to 2 for a serving of cake.
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