Recipe for cooking raspberry coffee ring
Breakfast Recipes :: Coffeecakes
Raspberry Coffee Ring
1 c. flour
1 c. firmly packed brown sugar
2/3 c. oat bran
1/2 c. whole-wheat flour
1 tsp. baking soda
1 1/4 c. vanilla low-fat yogurt
1/2 tsp. grated lemon rind
1 lrg. egg, lightly beaten
1 lrg. egg white, lightly beaten
1 c. raspberries
1 Tbsp. flour
Cooking spray
1/2 c. sifted powdered\sugar
2 tea. skim milk
Preheat oven to 350 degrees F.
Combine first 5 ingredients in a large bowl, and make a well in center of mixture.
Combine yogurt, lemon rind, egg, and egg white, add to dry ingredients, stirring just until moist.
Combine raspberries and 1 Tbsp. flour, and toss gently to coat. Fold raspberries into batter. Spoon batter into a 6-c. Bundt pan coated with cooking spray.
Bake at 350 degrees F for 45 min. or until a wooden pick inserted in center comes out clean. Let cool in pan 10 min. on a wire rack, and remove from pan. Let cool completely on a wire rack.
Combine confectioners\sugar and skim milk in a small bowl; stir well. Let stand 2 minutes. Drizzle glaze over cooled cake.
Yield: 14 servings (serving size: 1 slice)
Per Serving: Cal 169(6% from fat); Pro 4.2g.; Fat 1.2g(sat 0.3g.); Carb 36.2g; Fib 2.2g; Chol 17mg; Iron 1.3mg; Sod 86mg; Calc 58mg
3 WW points
sugar and skim milk in a small bowl; stir well. Let stand 2 min.. Drizzle glaze over cooled cake.
Yield: 14 servings (serving size: 1 slice)
Per Serving: Cal 169(6% from fat); Pro 4.2g.; Fat 1.2g(sat 0.3g.); Carb 36.2g; Fib 2.2g; Chol 17mg; Iron 1.3mg; Sod 86mg; Calc 58mg
3 WW points
