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Cranberry Streusel Coffeecake
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Raspberry Buckle
Bake Time: 30 minutes
Prep Time: 20 minutes
Yield: Makes 8 servings
Ingredients:
1-1/4
cups all-purpose flour
1/2
cup plus 2 tablespoons sugar substitute,* divided
2
tablespoons granulated sugar
1-1/4
teaspoons baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
2/3
cup low-fat buttermilk
1/4
cup plus 2 tablespoons cholesterol-free egg substitute, divided
2
tablespoons butter, melted
1
teaspoon vanilla
2
ounces reduced-fat cream cheese, softened
1-1/4
cups fresh or frozen raspberries, thawed
1
tablespoon powdered sugar
Preparation:
1.
Preheat oven to 375°F. Lightly coat 9-inch round baking pan with nonstick cooking spray; set aside.
2.
Combine flour, 1/2 cup sugar substitute, granulated sugar, baking powder, baking soda and salt in large bowl. Combine buttermilk, 1/4 cup egg substitute, butter and vanilla in small bowl; add to flour mixture. Stir until blended. Spread in prepared pan.
3.
Beat cream cheese and remaining 2 tablespoons sugar substitute in small bowl with electric mixer at medium speed until blended. Beat in remaining 2 tablespoons egg substitute.
4.
Sprinkle raspberries over batter. Drop spoonfuls of cheese mixture over top. Bake 30 to 33 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes on wire rack. Sprinkle with powdered sugar. Serve warm.
Nutritional Information:
| Serving Size: 1 piece (1/8 of total recipe) | |
| Fiber | 2 g |
| Carbohydrate | 38 g |
| Cholesterol | 13 mg |
| Saturated Fat | 3 g |
| Total Fat | 5 g |
| Calories from Fat | 24 % |
| Calories | 185 |
| Protein | 5 g |
| Sodium | 241 mg |
Dietary Exchange:
| Meat | 1/2 |
| Fruit | 1/2 |
| Starch | 2 |
| Fat | 1/2 |
This recipe appears in:
Coffeecakes
