Apple Pie Coffee Cake
Yield: 12 servings; 3 points per serving
1 pkg (18-1/4 Oz.) Betty Crocker spice cake mix
1 can (21 oz.) apple pie filling
3/4 c egg whites
3/4 c low fat sour cream
1/4 c water
2 Tbsp unsweetened applesauce
1/2 tsp almond extract
1/2 tsp vanilla extract
2 Tbsp brown sugar
2 tsp cinnamon
Glaze Ingredients:
2/3 c powdered sugar
1 tsp cinnamon
2-3 Tbsp skim milk
Preheat oven to 350 degrees. Set aside 1 tablespoon spice cake mix. Set aside 1-1/2 cups pie filling.
In a mixing bowl, combine egg substitute, sour cream, water, applesauce, extract, remaining cake mix, and pie filling. Beat on medium speed for 2 minutes. Pour half into a 10-inch bundt pan coated with non-stick cooking spray.
Combine the brown sugar, cinnamon, and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 in. of edges; top with remaining batter.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients. Drizzle over cooled cake.
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Raspberry Coffee Ring
Yield: 14 servings; 3 points per serving
1 cup all-purpose flour
1 cup firmly packed brown sugar
2/3 cup oat bran
1/2 cup whole-wheat flour
1 teaspoon baking soda
1 1/4 cups vanilla low-fat yogurt
1/2 teaspoon grated lemon rind
1 large egg lightly beaten
1 large egg white lightly beaten
1 cup raspberries
1 tablespoon all-purpose flour
cooking spray
1/2 cup sifted powdered sugar
2 teaspoons skim milk
Preheat oven to 350 degrees.
Combine first 5 ingredients in a large bowl, and make a well in center of mixture. Combine yogurt, lemon rind, egg, and egg white, add to dry ingredients, stirring just until moist. Combine raspberries and 1 Tablespoon flour, and toss gently to coat. Fold raspberries into batter. Spoon batter into a 6-cup Bundt pan coated with cooking spray.
Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack, and remove from pan. Let cool completely on a wire rack.
Combine powdered sugar and skim milk in a small bowl; stir well. Let stand 2 minutes. Drizzle glaze over cooled cake.
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Caramel Apple Coffee Cake
Yield: 8 servings; 3 points per serving
1/2 cup plus 2 Tablespoon unbleached flour
1/2 cup whole wheat pastry flour
3/4 light brown sugar
1/2 tsp. ground cinnamon
3/4 tsp. baking soda
1/4 cup plus 2 Tablespoon nonfat or lowfat buttermilk
1/4 cup egg substitute
1 tsp. vanilla extract
2 1/2 cups peeled Granny Smith or Rome apples, diced into
1/3 inch pieces (About 3)
Topping:
1/4 cup whole wheat pastry flour
1/4 cup light brown sugar
1/3 cup honey crunch wheat germ or chopped toasted pecans
1 Tablespoon plus 1 tsp. frozen apple juice concentrate, thawed
To make topping place the flour, sugar and wheat germ or nuts into a small bowl, and mix well. Add juice concentrate and stir until mixture is moist and crumbly. Add more juice if needed.
Place the flours, brown sugar and cinnamon in a medium sized bowl and stir to mix well, using the back of the spoon to press out any lumps in the brown sugar. Add baking soda and stir to mix well.
Add buttermilk, egg substitute, vanilla extract and apples to the flour mixture. Stir to mix well. The batter will be thick.
Coat a 9" round baking pan with nonstick spray and spread batter evenly in pan. Sprinkle the topping over the batter. Bake at 325 for 35-40 minutes or just until top springs back when lightly touched, Can use a clean wooden toothpick insert also. Be careful not to overbake.
Allow to cool to room temperature for at least 30 minutes and cut into wedges. Serve warm or at room temperature.
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Raspberry Mist Coffeecake
Yield: 8 servings; 2 points per serving
1 1/2 cups Bisquick reduced fat baking mix
1/2 cup pourable sugar twin
1/3 cup land o lakes no-fat sour cream
1/2 cup unsweetened applesauce
1/2 cup diet mountain dew * see tip
3/4 cup fresh red raspberries
Preheat oven to 375° F. Spray an 8 by 8 inch baking dish with butter-flavored cooking spray.
In a large bowl, combine baking mix and Sugar Twin. Add sour cream, applesauce, and Diet Mountain Dew. Mix gently just to combine. Fold in raspberries. Evenly spread batter into prepared baking dish.
Bake for 30 to 40 minutes or until a toothpick inserted in center comes out clean. Place baking dish on a wire rack and let set for at least 15 minutes.
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Cinnamon Rolls
Yield: 12 servings; 3 points per serving
3 Cups Bisquick Heart Healthy Mix
1/4 Cup Egg Beaters
3/4 Cup Skim Milk
1/4 Cup Packed Brown Sugar
2 tsp. Cinnamon
2 Tbsp. Light Butter, Melted
1/4 Cup Powdered Sugar
2 tsp. Warm Water
Heat oven to 400 degrees. Mix egg beaters with Bisquick and milk. Stir to make soft dough. Knead lightly, just until smooth. Pat or roll out into rectangle 10 x 8 inches. Spread with country crock light. Combine Brown Sugar and Cinnamon and sprinkle over dough.
Roll up tightly beginning with wide side. Seal well by pinching edge of dough into roll. Place sealed side down on ungreased baking sheet. Make cuts with scissors almost through roll at 1 inch intervals. Bake about 20 minutes. While warm glaze top with mixture of 1/4 cup confectioners' sugar and 2 teaspoons warm water.
Variation: For NO Additional Points you can add 1 Granny Smith apple, chopped in 1 inch cubes and cooked in skillet with Buttered Pam until desired tenderness. Sprinkle this over the brown sugar and cinnamon before you roll the dough.
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Cinnamon Rolls 2
Yield: 10 servings; 1 point per serving
10 biscuit dough, low fat -- Pillsbury canned
40 miniature marshmallows
1/4 cup cinnamon
1/4 cup splenda spoonable
Roll each biscuit into a 3' round. Dip biscuit into "sugar" and cinnamon mixture. Fold biscuit around 10 mini marshmallows. Place each biscuit into the holes in a muffin pan.
Bake at 350* until well browned, about 10 -13 minutes.
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Applesauce-Sour Cream Coffee Cake
Yield: 16 servings; 2 points per serving
1 sprays cooking spray, or enough to coat pan
1 1/2 cup all-purpose flour
3/4 cup packed light brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp table salt
3/4 cup fat-free sour cream
2 Tbsp vegetable oil
1 cup unsweetened applesauce
Preheat oven to 350°F. Coat a 9-inch square pan with cooking spray.
Stir together flour, sugar, baking soda, baking powder, cinnamon and salt in a large bowl. Stir together sour cream, oil and applesauce in a small bowl. Stir sour cream mixture into flour mixture just to mix. (Do not beat.)
Spoon batter into prepared pan and bake until a toothpick inserted in center comes out clean, about 40 to 45 minutes. Allow cake to cool to warm or room temperature before slicing into 16 pieces.
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Cinnamon Crumb Cake
Yield: 8 servings
1 1/4 cups all-purpose flour
2/3 cup brown sugar, packed
3/4 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup butter, chilled and cut up
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup lowfat buttermilk
1 teaspoon vanilla extract
1 large egg
Preheat oven to 350.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, brown sugar, cinnamon, and salt in a bowl, and cut in butter with a pastry blender until the mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping, and set aside.
Combine remaining flour mixture, baking powder, and baking soda, and add the buttermilk, vanilla, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8 inch round cake pan coated with cooking spray. Sprinkle reserved 1/2 cup flour mixture over batter. Bake at 350 for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
Per Serving: 208 Calories; 7g Fat; 3g Protein; 34g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 233mg Sodium.
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Mocha Crumb Cake
Yield: 8 servings
1 1/4 cups all-purpose flour
2/3 cup sugar
3 tablespoons unsweetened cocoa
1 tablespoon instant coffee granules
1/8 teaspoon salt
1/4 cup butter, chilled and cut up
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup 1% low-fat milk
1 teaspoon vanilla extract
1 egg
1 1/2 teaspoons water
Heat oven to 350. Combine flour and next 4 ingredients (through salt) in a mixing bowl, and cut in butter with a pastry blender until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping, and set aside
Combine remaining flour mixture, baking powder, and baking soda; add milk, vanilla, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Combine reserved 1/2 cup flour mixture and water; stir with a fork. Sprinkle crumb mixture over batter. Bake at 350 for 30 minutes or until cake springs back when lightly touched in center. Cool on a wire rack.
Per Serving: 211 Calories; 7g Fat; 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 177mg Sodium.
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