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Saturday, March 15, 2014

Sour Cream Raspberry coffee Cake

Sour Cream Raspberry coffee Cake

Just a tiny bit of lemon juice (fresh – squeezed or from the little plastic bottle ) Packs a  scrumptious circus pinch in this recipe. It’s a delectable partner for beautiful rosy- reg raspberries and helps makes this a sweet dream of a launcheon dessert.

(Serves 8)

1 ½ cups reduced – fat biscuit baking mix
½ cup SPLENDA Granular
1 cup water
1 teaspoon lemon juice
¼ cup no fat sour cream
1 teaspoon coconut extract
1 ½ cups frozen unsweetened red raspberries
2 tablespoons flaked coconut

Preheat oven to 375 degrees. Spray an 8-by-8-inch baking dish with butter flavored cooking spray. In a large bowl, combine baking mix and SPLENDA, Add water, lemon juice, sour cream, and coconut extract. Mix gently just to combine. Fold in frozen raspberries. Evenly spread batter into prepared baking dish. Sprinkle coconut evenly over top. Bake for 30 to 35 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 Fruit * 18 Optional Calories
114 calories * 2 gm Fat * 2 gm Protein *
22 gm Carbohydrate * 277 mg Sodium *
38 mg Calcium * 2 gm Fiber
DIABETC EXCHANGES: 1 ½ Starch /Carbohydrate

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