reduced fat low carb sour cream coffee cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
* 2/3 cup chopped pecans * 2 tablespoons brown sugar * 1-1/2 teaspoons ground cinnamon * BATTER: * 1 cup butter, softened 1 c splenda sugar blend 1/2 c egg substitute * 1/2 teaspoon vanilla extract * 1 cup all-purpose flour 1 c soy flour * 1 teaspoon baking powder * 1/4 teaspoon baking soda * 1/4 teaspoon salt * 1/2 c sour cream reduced fat 1/2 c dannon plain or vanilla yogurt fit n active * Confectioners' sugar
* In a small bowl, combine the pecans, brown sugar blend and cinnamon; set aside. In a large bowl, cream butter and sugar blend until light and fluffy. Add egg substitute. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and yogurt.
* Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
* Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Yield: 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user SOARINGPHOENIX.
* Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
* Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Yield: 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user SOARINGPHOENIX.
Nutritional Info Amount Per Serving
- Calories: 249.4
- Total Fat: 17.5 g
- Cholesterol: 33.7 mg
- Sodium: 199.8 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 1.7 g
- Protein: 5.7 g
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