Candy Coffee Cake

Candy Coffee Cake

Doesn’t the list of Ingredients for this splendidly decadent dessert make your mouth water and your eyes light up? Every bite’s treat!

(Serves 8)

11 sup reduced – fat biscuit baking mix

½ cup purchased graham cracker crumbs

½ cup SPLENDA Granular

1 egg, or equivalent in egg substitute

½ cup fat- free milk

2 tablespoons fat – free half & half

2 tablespoons no fat sour cream

¼ cup chopped dry- roasted peanuts

¾ cup miniature marshmallows

¼ cup mini chocolate chips

Preheat oven to 375 degrees . Spray an 8-by-8-inch baking dish with butter flavoredcooking spray . In a large bowl , combine baking mix, graham cracker crumbs, and SPLENDA. Add, egg milk , half & half , and sour cream. Mix gently just to combine. Fold in peanuts, marshmallows, and chocolate chips. Evenly spread batter into prepared baking dish. Bake for 18 to 22 minutes to until a toothpick inserted in center comes out clean. Place baking dish on a wire rack and let set for at least 15 minutes. Cut into 8 servings.

Each serving equals

HE: 1 Bread * ¾ Protein * ¼ Fat * ½ Slider *

9 Optional Calories

157 Calories * 5 gm Fat * 4 gm Protein *

24 gm Carbohydrate * 233 mg Sodium *

52 mg Calcium * 1 gm Fiber

DIABETIC EXCHANGES: 1 ½ Starch/Carbohydrate * ½ Fat