Prep Time 20 minutes
Bake Time 30 minutes
Makes 8 servings
|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|
|2/3||cup low-fat buttermilk|
|1/4||cup plus 2 tablespoons cholesterol-free egg substitute, divided|
|2||tablespoons butter, melted|
|2||ounces reduced-fat cream cheese, softened|
|1-1/4||cups fresh or frozen raspberries, thawed|
|1||tablespoon powdered sugar|
*This recipe was tested with sucralose-based sugar substitute.
- Preheat oven to 375°F. Lightly coat 9-inch round baking pan with nonstick cooking spray; set aside.
- 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.
- 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.
- 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.
|Serving Size:||1 piece (1/8 of total recipe)|
|Calories from Fat||24 %|
|Total Fat||5 g|
|Saturated Fat||3 g|
Check out more recipes for Coffeecakes