Cranberry Coffee Cake Wedges |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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âA friend gave me this recipe, but it was with raisins and regular sugar, butter and sour cream which I changed to Splenda, light butter and fat-free yogurt. My husband can't tell I've changed anything but the raisins!â Carol Barbee - Jasper, Montana Ingredients:
1/3 cup dried cranberries |
1 cup boiling water |
2 cups king arthur unbleached all-purpose flour |
3 tablespoons plus 1 teaspoon sugar blend, divided |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
5 tablespoons cold reduced-fat butter |
1 cup (8 ounces) fat-free plain yogurt |
1 egg, separated |
1/2 teaspoon ground cinnamon |
Directions:
1. Place cranberries in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside.
2. In a large bowl, combine the flour, 3 tablespoons sugar blend, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs; stir in reserved cranberries. Combine yogurt and egg yolk; add to crumb mixture and stir until a soft dough forms (dough will be sticky).
3. Turn onto a floured surface; gently knead 6-8 times. Transfer to a baking sheet coated with cooking spray. Pat into a 9-in. circle; cut into eight wedges, but do not separate. Beat egg white; brush over dough. Combine cinnamon and remaining sugar blend; sprinkle over the top. Bake at 425° for 15-18 minutes or until golden brown. Remove to wire rack. Serve warm. Yield: 8 servings.
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