Post by Admin on Jul 15, 2005 0:56:50 GMT 10
Cranberry Walnut Coffee Cake
Serves 8
1-1/2 cups reduced-fat biscuit baking mix
1/2 cup Splenda Granular
1/2 cup unsweetened orange juice
1 egg, or equivalent in egg substitute
1 tbsp fat-free half & half
2 Tbsp. no-fat sour cream
1 cup chopped fresh or frozen cranberries
1/4 cup chopped walnuts
Preheat oven to 350° F.
Spray an 8 x 8" baking sheet 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 15 to 20 mins or until cake tests clean.
Place baking dish on a wire rack and let set for at least 15 mins.
Cut into 8 serving pieces.
Serves 8
1-1/2 cups reduced-fat biscuit baking mix
1/2 cup Splenda Granular
1/2 cup unsweetened orange juice
1 egg, or equivalent in egg substitute
1 tbsp fat-free half & half
2 Tbsp. no-fat sour cream
1 cup chopped fresh or frozen cranberries
1/4 cup chopped walnuts
Preheat oven to 350° F.
Spray an 8 x 8" baking sheet 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 15 to 20 mins or until cake tests clean.
Place baking dish on a wire rack and let set for at least 15 mins.
Cut into 8 serving pieces.