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BLUEBERRY YOGURT COFFEE CAKE

NUTRITION INFO

SERVING: 1/12 slice
Calories: 181
Calories from fat:
Total Fat: 5.3g
Saturated Fat:
Trans Fat:
Cholesterol: 128mg
Sodium: 18.1mg
Total Carbohydrate: 30.3g
Dietary Fiber: 2.9g
Sugars:
Protein: 4g
Exchanges:
Yield: 1 cake (9" x 13")

Using blueberries, applesauce and non-fat yogurt makes this coffeecake a light treat for your diabetes diet.
 

Ingredients

For the Topping 

  • 1/3 cup sugar substitute
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, chilled and cut up

For the Cake 

  • 2 Tbsp vegetable oil
  • 1/2 cup applesauce
  • 1/2 cup packed brown sugar
  • 1 cup sugar substitute
  • 1 egg
  • 1 teaspoon baking soda
  • 2 cups whole wheat pastry flour
  • 6 oz non-fat plain yogurt
  • 1 teaspoon vanilla extract
  • 2 cups blueberries (fresh or frozen)

Instructions

Preheat oven to 350°.

  1. Spray a 9 x13 baking dish with vegetable oil.
  2. Using a fork, blend topping ingredients in small bowl and set aside.
  3. Cream the vegetable oil, applesauce, sugar substitute, brown sugar and egg with an electric mixer.
  4. Add baking soda, flour, yogurt and vanilla and mix on medium speed for 2-3 minutes.
  5. Pour cake batter into prepared baking dish.
  6. Sprinkle berries over top and gently push into batter and then sprinkle sugar topping over all.
  7. Bake 45 minutes.
  8. Cool and cut into squares. Enjoy!
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