Guest guest Posted August 16, 2004 Report Share Posted August 16, 2004 Healthy Exchanges by Jo Lund Almond Crunch Coffee Cake 1-1/2 cups Bisquick Reduced Fat Baking Mix 1/4 cup pourable Sugar Twin (splenda) 2/3 cup skim milk 2 tbsps Land O Lakes no-fat sour cream 1 egg or equivalent in egg substitute 1 tsp almond extract 1/4 cup (1 oz) chopped almonds Preheat oven to 375 deg F. Spray a 9-inch round cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix and 2 tablespoons Sugar Twin. Add skim milk, sour cream, egg and almond extract. Mix gently just to combine. Spread batter into prepared cake pan. Evenly sprinkle remaining 2 tablespoons Sugar Twin and almonds over top. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Place cake pan on a wire rack and let set for at least 15 minutes. Cut into 8 wedges. Serves 8 124 Calories;4g Fat;4g Protein;18g Carbs;285mg Sodium;1g Fiber Marilyn Moderator for ~ Diabetic_Recipes Any advice or recipe found here should be passed by your dietician or physician, to see that it is right for you. Quote Link to comment Share on other sites More sharing options...
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