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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Healthier, coffee cake-like kuchen. Wonderful for summer when blueberries are at peak. Ingredients:
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt (optional) |
4 egg whites |
2 tablespoons granulated sugar |
2/3 cup motts natural applesauce (or lite) |
1/4 cup nonfat plain yogurt |
1 teaspoon lemon zest |
2 cups blueberries (fresh or frozen, do not thaw if frozen. fresh is best!) |
1/4 cup brown sugar |
2 tablespoons solid pack pumpkin |
1/4 cup oats |
Directions:
1. Heat oven to 350 degrees.
2. Spray 10 inch round spingform pan with cooking spray (or 9 pie plate).
3. In medium bowl combine flour, baking powder and baking soda and salt.
4. In large bowl whisk egg whites, sugar, applesauce, yogurt, and lemon zest until smooth.
5. Add flour mixture to wet ingredients, stir until blended.
6. Place in prepared pan. Sprinkle berries on top of batter.
7. In small bowl combine oats and brown sugar. cut in pumpkin and mix until evenly blended. Pu topping over the berry-covered batter.
8. Bake 50-55 minutes. Cool 20 minutes before serving.
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