Banana Coffee Cakes with Strawberry Glaze
May 18, 2008 19:07:16 GMT -8
Post by jjg on May 18, 2008 19:07:16 GMT -8
Banana Coffee Cakes with Strawberry Glaze
Cooking for Two, pg 255 by Joanna Lund
These are as pretty as they are yummy—and a fun choice for entertaining a special friend! I’ve always loved creating banana-flavored desserts, and I think strawberry makes a dynamic dance partner!
Serves 2
6 tablespoons Bisquick Heart Smart Baking Mix
3 tablespoons Splenda Granular
¼ teaspoon ground cinnamon
2 tablespoons chopped walnuts
1/3 cup (1 medium) mashed ripe banana
2 tablespoons Land O Lakes no-fat sour cream
1 tablespoon Land O Lakes Fat Free Half & Half
2 tablespoons egg substitute
1 ½ tablespoons strawberry spreadable fruit
¼ teaspoon coconut extract
2 tablespoons flaked coconut
Preheat oven to 375 degrees. Spray 2 (12 ounce) ovenproof custard cups with butter-flavored cooking spray. In a medium bowl, combine baking mix, Splenda, cinnamon, and walnuts. In a small bowl, combine mashed banana, sour cream, half & half, and egg substitute. Add liquid mixture to dry mixture. Mix gently just to combine. Evenly spoon batter into prepared custard cups. In another small bowl, combine spreadable and coconut extract. Microwave on HIGH (100% power) for 20 seconds. Drizzle hot fruit spread evenly over top of each coffee cake. Evenly sprinkle 1 teaspoon coconut over top of each. Place filled custard cups on a baking sheet. Bake for 30 to 34 minutes or until a toothpick inserted in center comes out clean. Place custard cups on a wire rack and let set for at least 15 minutes.
Each serving equals:
HE: 1 ½ fruit, 1 bread, ½ fat, ¼ protein, ½ slider 2 optional calories
256 calories, 8 gm fat, 6 gm protein, 40 gm carbohydrate, 333 mg sodium, 70 mg calcium, 2 gm fiber
Diabetic exchanges: 1 ½ fruit, 1 starch, 1 fat
Carb choices: 2 1/2
Cooking for Two, pg 255 by Joanna Lund
These are as pretty as they are yummy—and a fun choice for entertaining a special friend! I’ve always loved creating banana-flavored desserts, and I think strawberry makes a dynamic dance partner!
Serves 2
6 tablespoons Bisquick Heart Smart Baking Mix
3 tablespoons Splenda Granular
¼ teaspoon ground cinnamon
2 tablespoons chopped walnuts
1/3 cup (1 medium) mashed ripe banana
2 tablespoons Land O Lakes no-fat sour cream
1 tablespoon Land O Lakes Fat Free Half & Half
2 tablespoons egg substitute
1 ½ tablespoons strawberry spreadable fruit
¼ teaspoon coconut extract
2 tablespoons flaked coconut
Preheat oven to 375 degrees. Spray 2 (12 ounce) ovenproof custard cups with butter-flavored cooking spray. In a medium bowl, combine baking mix, Splenda, cinnamon, and walnuts. In a small bowl, combine mashed banana, sour cream, half & half, and egg substitute. Add liquid mixture to dry mixture. Mix gently just to combine. Evenly spoon batter into prepared custard cups. In another small bowl, combine spreadable and coconut extract. Microwave on HIGH (100% power) for 20 seconds. Drizzle hot fruit spread evenly over top of each coffee cake. Evenly sprinkle 1 teaspoon coconut over top of each. Place filled custard cups on a baking sheet. Bake for 30 to 34 minutes or until a toothpick inserted in center comes out clean. Place custard cups on a wire rack and let set for at least 15 minutes.
Each serving equals:
HE: 1 ½ fruit, 1 bread, ½ fat, ¼ protein, ½ slider 2 optional calories
256 calories, 8 gm fat, 6 gm protein, 40 gm carbohydrate, 333 mg sodium, 70 mg calcium, 2 gm fiber
Diabetic exchanges: 1 ½ fruit, 1 starch, 1 fat
Carb choices: 2 1/2