Low Fat Blueberry Breakfast Cake

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 123.5
  • Total Fat: 1.7 g
  • Cholesterol: 3.3 mg
  • Sodium: 105.5 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 4.7 g

View full nutritional breakdown of Low Fat Blueberry Breakfast Cake calories by ingredient


Introduction

This is a family favorite, lightened up with Greek yogurt! adapted from a recipe in the Joy of Cooking. This is a family favorite, lightened up with Greek yogurt! adapted from a recipe in the Joy of Cooking.
Number of Servings: 15

Ingredients

    Cake:
    *Whole Wheat Flour, 2 cups
    Baking Powder, 2 tsp
    *Splenda Sugar Blend for Baking, 1/4 C
    cinnamon 2 Tb
    *Yoplait Greek fat free plain yogurt, 6 oz
    egg white, fresh, 2 large
    Pet Fat Free Canned Milk, (about) 1/2 C (can use skim milk)
    Applesauce, unsweetened, .5 cup
    Blueberries, frozen (unsweetened), .5 cup, unthawed

    topping (honey -bee glaze):
    *Splenda Sugar Blend for Baking, 1/8 C
    Land O Lakes, Light Butter, Salted, 2 TB
    1 egg white, un beaten
    *Honey Aunt Sue Raw wild honey, 1/4 C
    *Nut Topping, chopped, 1 TB
    cinnamon 1 Tb

Directions

Preheat oven to 350.
In a medium bowl combine flour and baking soda, cinnamon and splenda, stir to blend. Add yogurt and cut in like butter. In a 2 cup measure put the two egg whites and enough canned milk to equal 1 cup. whisk with a fork to blend and pour into flour mixture. Add applesauce and blend. Pour into 9x13 sprayed pan.
in a smaller bowl, combine butter and splenda, blend. Add honey and egg white, stir. Doesn't quite combine, but do your best. add cinnamon and pour over batter in pan. Bake for about 25 minutes, or until done in the middle and golden brown.


Serving Size: 15 servings

Number of Servings: 15

Recipe submitted by SparkPeople user SPAZWRITER.