Carol's Sourcream Blueberry Coffeecake...3 Pts
Jan 19, 2007 9:01:02 GMT -8
Post by carol on Jan 19, 2007 9:01:02 GMT -8
CAROL'S SOURCREAM BLUEBERRY COFFEECAKE
Recipe By :Carol Williams
1 1/2 cups reduced fat Bisquick®
2/3 cup Splenda * Granular
1/4 tsp nutmeg
1/2 tsp. salt
1 large egg
3/4 cup light sour cream -- or plain FF yogurt
1/3 cup dry skim milk
1 1/2 teaspoons vanilla
1 1/2 cups fresh blueberries
Preheat oven to 350°
Spray an 8x8 inch cake pan with butter-flavored cooking spray.
In a large bowl, combine baking mix, splenda granular, dry milk powder, and nutmeg. Stir well to combine.
In a smaller bowl, beat the egg slightly, stir in the sour cream & vanilla.
Make a well in the center of the dry ingredients; pur in the liquid. Stir well to combine.
Fold in the blueberries.
Spread batter evenly into prepared cake pan.
Bake for 25 to 30 mins or until a toothpick inserted in center comes out clean.
Placepan on a wire rack to cool.
Serve warm or room temperature.
8 servings @ 3 Points each
Per Serving (excluding unknown items): 145 Calories; 3g Fat (15.9% calories from fat); 5g Protein; 25g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 325mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Recipe By :Carol Williams
1 1/2 cups reduced fat Bisquick®
2/3 cup Splenda * Granular
1/4 tsp nutmeg
1/2 tsp. salt
1 large egg
3/4 cup light sour cream -- or plain FF yogurt
1/3 cup dry skim milk
1 1/2 teaspoons vanilla
1 1/2 cups fresh blueberries
Preheat oven to 350°
Spray an 8x8 inch cake pan with butter-flavored cooking spray.
In a large bowl, combine baking mix, splenda granular, dry milk powder, and nutmeg. Stir well to combine.
In a smaller bowl, beat the egg slightly, stir in the sour cream & vanilla.
Make a well in the center of the dry ingredients; pur in the liquid. Stir well to combine.
Fold in the blueberries.
Spread batter evenly into prepared cake pan.
Bake for 25 to 30 mins or until a toothpick inserted in center comes out clean.
Placepan on a wire rack to cool.
Serve warm or room temperature.
8 servings @ 3 Points each
Per Serving (excluding unknown items): 145 Calories; 3g Fat (15.9% calories from fat); 5g Protein; 25g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 325mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.