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Monday, March 17, 2014

Pineapple Paradise Coffee Cake

Pineapple Paradise Coffee Cake

If Paradise is our reward for a lifetime of being good, I bet your kids will do their best to deserve a piece of this prize. Yum you!

(Serves 8)

1 ½ cups reduced fat biscuit baking mix
¼ cup SPLENDA Granular
1 ( 8- ounce)n can crushed pineapple, packed in fruit juice, undrained
2 tablespoons no – fat sour cream
1 egg, or equivalent in egg substitute
1 teaspoon coconut extract
1 ( 8-ounce) can pineapple tidbits , packed in fruit juice, drained
¼ cup chopped pecans
¼ cup flaked coconut

Preheat oven to 375 degrees, spray a 9-inchh round cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix and SPLENDA. Add undrained crushed pineapples, sour cream, egg, and coconut extract. Mix gently just to combine. Fold in pineapple  tidbits, pecans and coconut. Evenly spread batter into prepared cake pan. Bake for 20 to 30 minutes to until a toothpick inserted in center comes to clean . Place cake pan on a wire rack and let set for at least 15 minutes. Cut into 8 wedges.

Each serving equals

HE: 1 Brad * ½ Fat * ¼ Fruit * 17 Optional Calories
173 Calories * 5 gm Fat * 3 gm Protein *
29 mg Carbohydrate * 280 mg Sodium *
42 mg Calcium * 1 gm Fiber

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