Ww Very Berry Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 9 |
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I took a go to coffee cake recipe and lightened it up. The result is a sweet and fruity morning cake that just costs you 5 points plus and tastes like the real thing! I used frozen berries in the winter, but in the summer fresh is wonderful! Ingredients:
1/4 cup splenda brown sugar blend |
1/2 teaspoon cinnamon, ground |
1/4 cup pecans, chopped |
1/4 cup egg beaters egg substitute |
1/2 cup skim milk |
1/2 cup plain non-fat greek yogurt |
1/2 cup applesauce |
1 teaspoon vanilla extract |
1 cup all-purpose flour |
1 cup whole wheat flour |
1/2 cup splenda sugar substitute |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/2 cups mixed berries, fresh |
Directions:
1. In a small bowl, add the first three ingredients; stir to combine and set aside.
2. In a mixing bowl, add the egg, milk, yogurt, applecause and vanilla; stir until blended.
3. In another bowl, add in the two flours, Splenda, baking powder and salt; stir to mix.
4. Pour the egg mixture over the flour mixture and stir just until dry ingredients are moistened.
5. Fold in the berries and press into a greased 8 x 8 inch baking pan.
6. Sprinkle with the Splenda brown sugar-pecan topping and lightly press into the batter.
7. Bake at 350 degrees for 35 or 40 mm inutes or until a pick comes our clean. Let cook, cut into squares and serve.
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