Apricot Walnut Coffeecake
Ingredients:
2-1/3 cups reduced-fat baking mix (Bisquick®)
3-1/2 teaspoons Equal® for Recipes
or 12 packets Equal® sweetener
2/3 cup skim milk
2 tablespoons melted margarine
1 egg
1/3 cup fat-free sour cream
Apricot Walnut Filling (recipe follows)
1/3 cup light apricot preserves sweetened with NutraSweet® brand sweetener or apricot spreadable fruit
Equal® sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.
Combine baking mix and Equal® in medium bowl; mix in milk, margarine, egg and sour cream. Spread 1/3 of the batter in greased and floured 6-cup bundt pan; spoon half the Apricot Walnut Filling over batter. Repeat layers, ending with batter.
Bake in preheated 375F oven until coffeecake is browned on the top and toothpick inserted in center comes out clean, about 25 minutes. Cool in pan 5 minutes; invert onto rack and cool 5 to 10 minutes.
Spoon apricot preserves over top of coffeecake; serve warm.
Yield: Makes 12 servings.
Apricot Walnut Filling
1/2 cup light apricot preserves sweetened with NutraSweet® brand sweetener
or apricot spreadable fruit 5-1/2 teaspoons Equal® for Recipes
or 18 packets Equal® sweetener
4 teaspoons ground cinnamon
1/2 cup chopped walnuts
Mix all ingredients in small bowl.
Nutritional Information:
Each serving provides: amount per serving
Calories 175
Protein 4 g
Total Carbohydrates 27 g
Total Fat 7 g
Cholesterol 18 mg
Sodium 308 mg
Food Exchanges: 1-1/2 bread, 1-1/2 fat
54% calorie reduction from traditional recipe
B-man 