reduced fat low carb sour cream coffee cake

reduced fat low carb sour cream coffee cake
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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of reduced fat low carb sour cream coffee cake calories by ingredient
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Introduction

This is a recipe I modified to fit my low carb low fat diet. By just replacing half the all purpose flour with soy flour and using non fat yogurt and reduced fat sour cream. I not only cut calories but cut carbs. I used brown sugar blend and sugar blend in the recipe as well. This is a recipe I modified to fit my low carb low fat diet. By just replacing half the all purpose flour with soy flour and using non fat yogurt and reduced fat sour cream. I not only cut calories but cut carbs. I used brown sugar blend and sugar blend in the recipe as well.
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

Directions

* 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.

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