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Monday, March 17, 2014

Cranberry Walnut Coffee Cake

Cranberry Walnut Coffee Cake

Invite your friends in for coffee and cake then just sit back and wait for the applause to start. This is recipe. It’s sure to become one of you “old reliables”!

(Serves 8)

1 ½ cups reduced – fat biscuit baking mix
½ cup SPLENDFA Granular
½ cup unsweetened orange juice
1 egg, or equivalent in egg substitute
1 tablespoon fat – free half & half
2 tablespoons no- fat sour cream
1 cup chopped fresh or frozen cranberries
¼ cup chopped walnuts

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter – flavored cooking spray. In a large bowl, combine baking mix and SPLENDA. Add orange juice, egg, half &half , and sour cream. Mix gently just to combine. Fold in cranberries and walnuts. Evenly spread batter into prepared baking dish. Bake for 15 to 20 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. Cut into 8 servings .

Each Serving Equals

HE: 1 Bread * ¼ Protein * ¼ Fruit * ¼ Fat *
11 Optional Calories
136 Calories * 4 gm Fat * 3 gm Protein *
22 gm Carbohydrate * 275 mg sodium *
39 mg Calcium* 1  gm Fiber


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