Cinnamon Streusel Coffeecake (5 Pts) Recipe
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Cinnamon Streusel Coffeecake (5 Pts)
1/4 cup chopped pecans
3 tbsp brown sugar
1 1/2 tsp ground cinnamon
1/3 cup stick margarine, softened
1 1/4 cup sugar
1 large egg
1 large egg white
3 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
8 oz vanilla low-fat yogurt
2/3 cup applesauce
2 tsp vanilla
nonstick cooking spray
2 tsp all-purpose flour
2/3 cup sifted powdered sugar
2 tsp skim milk
1 tsp vanilla
1. Combine first 3 ingredients; stir well, and set aside. 2. Cream
margarine in a bowl; gradually add 1 1/4 cups sugar, beating at medium
speed of a mixer until well blended. Add egg and egg white, 1 at a time,
beating well after each addition. Combine 3 cups flour and next 3
ingredients in a bowl; stir well. Combine yogurt, applesauce, and 2
teaspoons vanilla in a bowl; stir well. Add flour mixture to creamed
mixture alternately with yogurt mixture, beginning and ending with flour
mixture; beat well after each addition. 3. Coat a 12-cup Bundt pan with
cooking spray, and lightly dust with 2 teaspoons flour. Pour half of
batter into prepared pan, and sprinkle with pecan mixture. Pour remaining
half of batter over pecan mixture. Cover and chill 8 to 24 hours (or bake
in a preheated 350° oven for 40 minutes). 4. Preheat oven to 350°F. 5.
Uncover coffeecake; bake at 350° for 50 minutes or until a wooden pick
inserted in center comes out clean. Let cool in pan 5 minutes. Loosen
cake from
Yield: 18 servings (serving size: 1 slice).
Note: If you don't have a Bundt pan, you can use a 13 x 9-inch baking
dish. Prepare baking dish and layer batter as directed for Bundt pan. Bake
at 350° for 35 minutes.
Selections: 1 B, 1 FA, 90 C. Points: 5.
Per serving: CAL 212 (22 % from fat); PRO 3.4 g; FAT 5.2 g (SAT 1 g); CARB
38.1 g; FIB 0.8 g; CHOL 12 mg; IRON 1.1 mg; SOD 167 mg; CALC 42 mg.
VARIATIONS:
Blueberry-Lemon Coffeecake: Omit pecans, brown sugar, and cinnamon used
for streusel. Add 2 teaspoons grated lemon rind to flour mixture. Use 1
(8-ounce) carton low-fat lemon yogurt instead of vanilla yogurt. Decrease
vanilla in batter to 1 teaspoon. Toss 1 1/2 cups fresh or thawed and
drained frozen blueberries with 2 tablespoons all-purpose flour, and stir
into prepared batter. Pour batter into prepared Bundt pan, omitting
streusel layer. Refrigerate and bake as directed in Cinnamon-Streusel
Coffeecake. For glaze, omit skim milk and vanilla, and combine 2 1/2
teaspoons fresh lemon juice and powdered sugar.
Selections: 1 B, 1 FA, 80 C. Points: 4.
Per serving: CAL 209 ( 17% from fat); PRO 3.2 g; FAT 4 g (SAT 0.8 g); CARB
40.4 g; FIB 1.2 g; CHOL 12 mg; IRON 1 mg; SOD 166 mg; CALC 33 mg.
Banana-Walnut Coffeecake: Use 1/4 cup chopped walnuts instead of pecans in
streusel. Substitute 3/4 cup mashed ripe bananas for applesauce. Decrease
vanilla in batter to 1 teaspoon. Layer batter and streusel, refrigerate,
bake, and glaze as directed in Cinnamon-Streusel Coffeecake.
Selections: 1 B, 1 FA, 100 C. Points: 5.
Per serving: CAL 215 ( 21% from fat); PRO 3.7 g; FAT 5.1 g (SAT 1 g); CARB
39.1 g; FIB 1 g; CHOL 12 mg; IRON 1.2 mg; SOD 167 mg; CALC 43 mg.
Apple-Spice Coffeecake: Omit pecans, brown sugar, and cinnamon used for
streusel. Stir 3/4 teaspoon ground cinnamon and 3/4 teaspoon ground
allspice into flour mixture. Use 1 (8-ounce) carton fat-free apple pie à
la mode yogurt instead of vanilla yogurt. Decrease vanilla in batter to 1
teaspoon. Stir 1/2 cup raisins or dried currants into prepared batter.
Pour batter into prepared pan omitting streusel layer. Refrigerate and
bake as directed. For glaze, omit vanilla and use 1/2 teaspoon maple
extract and 2 1/2 teaspoons milk.
Selections: 1 B, 1 FA, 70 C. Points: 4.
Per serving: CAL 202 ( 17% from fat); PRO 3.3 g; FAT 3.9 g (SAT 0.8 g);
CARB 38.9 g; FIB 0.9 g; CHOL 12 mg; IRON 1 mg; SOD 164 mg; CALC 32 mg.
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Per Serving (excluding unknown items): 217 Calories; 5g Fat (21.1%
calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 11mg
Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Serves: 18 |
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Dieting made easy
If you enjoy eating, but want to lose weight and better your general well-being, then, as any doctor will tell you, you should decide on a specially designed balanced meal plan. At best, this must contain five measures of fruit & veg on a daily basis and contain an appropriate proportion of fats, carbs and proteins.
In planning a meal plan, you have to also endeavour to decrease consumption of refined carbohydrate, fats and salt.
Dieters ordinarily direct your attention to retail store and big brand food products labelled 'low fat'. This is often incorrect, since a food may be lowered in fat, but whilst still remaining elavated in calories and carbs.
Learn to recognise the difference between hunger and thirst. Occasionally during a busy day, you have the idea that you want a snack when really you might just want a restorative glass of water or squash. The sensations of being thirsty and hungry are quite similar, albeit one can result in a fat tummy and the alternative leads to no damage.
Rather than dwelling on which unhealthy foods you really should eliminate from your diet, look at the nutritionally sound foods that you might want to bring into your meal plan. If you can introduce a few healthy fruit and vegetables into your dietary regime, you'll discover that you feel more satisfied and have a significantl;y lower chance of being tempted by those unhealthy mid-day biscuits.
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