Overnight Blueberry Coffee Cake

MAKES: 12 servings

CARB GRAMS PER SERVING: 25

Rated :

by 3 people

Nutrition Facts Per Serving:

Servings Per Recipe: 12
cal.(kcal): 175
Fat, total(g): 7
carb.(g): 25
Monosaturated fat(g): 4
Polyunsaturated fat(g): 2
fiber(g): 2
sugar(g): 12
pro.(g): 5
vit. A(IU): 194
vit. C(mg): 1
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 0
Pyridoxine (Vit. B6)(mg): 0
Folate(�g): 20
Cobalamin (Vit. B12)(�g): 0
sodium(mg): 195
Potassium(mg): 86
calcium(mg): 40
iron(mg): 1

Diabetic Exchanges

Starch(d.e): 1
Other Carb(d.e): 1
Fat(d.e): 1

1 cup whole wheat pastry flour

3/4 cup yellow cornmeal

1/3 cup granulated sugar or sugar substitute* equivalent to 1/3 cup granulated sugar

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon ground ginger

1 cup plain fat-free Greek yogurt

3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten

1/3 cup canola oil

1/4 cup unsweetened applesauce

1 tablespoon butter flavoring

2 cups frozen blueberries

2 tablespoons packed dark brown sugar or brown sugar substitute blend* equivalent to 2 tablespoons brown sugar

Frozen light whipped dessert topping, thawed (optional)

Ground ginger (optional)

1. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside. In a large bowl stir together pastry flour, cornmeal, granulated sugar, 1 teaspoon of the cinnamon, the baking soda, the 1/2 teaspoon ginger, and 1/4 teaspoon salt.

2. In a medium bowl whisk together yogurt, egg, oil, applesauce, and butter flavoring until well mixed. Add egg mixture to the flour mixture; stir just until combined. Spread half of the batter into the prepared dish.

3. Sprinkle with 1 cup of the frozen blueberries. Top with the remaining batter; spread evenly. Cover and chill in the refrigerator for 8 to 24 hours.

4. Allow the coffee cake to stand at room temperature while the oven preheats to 350 degrees F. In a small bowl toss together the remaining 1 cup frozen blueberries, the brown sugar, and the remaining 1/2 teaspoon cinnamon; sprinkle on top of the batter. Bake, uncovered, about 35 minutes or until a toothpick inserted near the center comes out clean. Serve warm. If desired, serve with whipped topping and sprinkle with additional ginger.

Tip

*Sugar Substitutes: Choose from Splenda® Granular or Sweet'N Low® bulk or packets for the granulated sugar. Choose Splenda® Brown Sugar Blend for the brown sugar. Follow package directions to use product amounts equivalent to 1/3 cup granulated sugar and 2 tablespoons packed brown sugar.

PER SERVING WITH SUBSTITUTE: same as above, except 152 calories, 19 g carbohydrate, 5 g sugar.
Exchanges: 0 other carb.
Carb Choice: 1.

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