This week's Diabetic Dish of the Week is a Blueberry Almond Coffee Cake. Breakfast made healthy with this Blueberry Almond Coffee Cake recipe. Splenda replaces the Sugar in the recipe, and contains Blueberries and Almonds. You can find this recipe at one of my favorite recipe websites - CooksRecipes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Blueberry Almond Coffee Cake
Friends and family will love waking up to this special breakfast treat.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup unsalted butter, softened
1 cup Splenda® Granulated No Calorie Sweetener
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup 2% reduced-fat milk
1 1/2 cups fresh or frozen blueberries
1 egg white
3 tablespoons Splenda® Granulated No Calorie Sweetener
3/4 cup sliced almonds
1 - Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish. Set aside.
2 - Combine flour, baking powder and salt in a small bowl. Set aside.
3 - Beat butter at medium speed with an electric mixer until creamy. Add 1 cup Splenda® Granulated Sweetener and flavorings; beat at medium speed until light and fluffy. Add whole eggs, one at a time, beating until blended after each addition. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Fold in berries. Spoon mixture into prepared dish.
4 - Beat egg white with a fork; add 3 tablespoons Splenda® Granulated Sweetener, stirring until blended. Stir in almonds. Spoon mixture over batter.
5 - Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 230; Calories from Fat: 120; Total Fat: 13g; Saturated Fat: 6g; Cholesterol: 55mg; Sodium: 210mg; Total Carbs: 21g; Dietary Fiber: 2g; Sugars: 1g; Protein: 6g.