Date-Nut Coffee Cake
makes 16 servings
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
3 packets (or 1 teaspoon bulk) Sweet 'n Low
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup liquefied Butter Buds Mix
1/3 cup 1% fat milk
1 large egg
1 teaspoon vanilla extract
1 cup chopped pitted dates
2 tablespoons chopped walnuts
1/4 cup all-purpose flour
1 tablespoon light brown sugar, packed to measure
1 tablespoon margarine, softened
1 packet Sweet 'n Low
1/4 teaspoon ground cinnamon
Preheat oven to 350Â°F. Spray an 8-inch square baking pan with nonstick cooking spray.
In a large bowl, combine the flour, sugar, Sweet 'n Low, baking powder, baking soda, and salt. In a 1-cup measure, combine the liquified Butter Buds, milk, egg, and vanilla. Add to the dry ingredients, stirring until
blended. Add the dates and walnuts. Pour into the prepared pan.
In a small bowl, mix together all the topping ingredients until crumbly.
Sprinkle over the batter.
Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into 2-inch squares.
Per serving: 110 calories, 2 g protein, 2 g fat (<1 g saturated fat), 22 g carbohydrate, 15 mg cholesterol, 75 mg sodium
Exchanges: 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit)