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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 9 |
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Great with raspberries, blueberries, blackberries! Reduced fat and sugar too! Ingredients:
2 cups raspberries (see above) |
1/4 cup water |
1/4 cup splenda granular, sugar substitute |
2 tablespoons cornstarch |
2/3 cup flour |
2/3 cup wheat flour |
3/4 cup splenda granular, sugar substitute |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
2 tablespoons butter (cold) |
2 tablespoons baby food (pear or prune flavor) |
2 egg whites, slightly beaten |
1/2 cup skim milk (add 1 1/2 teaspoons of lemon juice and let sit 5 minutes before using) |
1/2 teaspoon vanilla |
1/4 cup flour |
1/4 cup splenda granular, sugar substitute |
2 tablespoons butter |
Directions:
1. Preheat oven to 350 degrees and grease 8x8 baking pan.
2. Filling: Combine berries and water in medium saucepan. Bring to boiling. Combine splenda and cornstarch; stir into fruit. Cooke and stir over medium heat until thick and bubbly. Cook and stire 2 minutes more; set filling aside.
3. Cake: In a medium bowl, combine flours, splenda, baking powder, and baking soda. Cut in butter until mixture resembles course crumbs. Add baby food and use pastry cutter to cut it inches Mixture should still resemble course crumbs. Make a well in the center; set aside.
4. Combine milk, egg whites and vanilla. Add all at once to flour mixture and stir until just combined. This will be lumpy!
5. Spread slightly more than half of mixture into an 8x8 baking pan. Spread filling over batter. Drop remaining batter in small mounds over filling.
6. For Topping: Mix flour and splenda. Cut in butter until mixture resembles course crumbs and sprinkle coffee cake.
7. Bake at 350 degrees for 40-45 minutes or until golden. Serve warm.
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