They Won't Know Raspberry Coffee Cake
1 cup all-purpose flour (I used all whole wheat)
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat plain yogurt
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup unsweetened raspberry (fresh or frozen, if using frozen do not thaw) (fresh for me!)
1 tablespoon sliced almonds (i wish i had some)
1/4 cup confectioners' sugar
1 teaspoon nonfat milk
1/4 teaspoon vanilla extract
1. In a bowl, combine the flour sugar, baking powder, baking soda, and salt.
2. Combine the egg, yogurt, butter, and vanilla: add to dry ingredients just until moistened.
3. Spoon two-thirds of the batter into an 8-in round baking pan (a pie or cake pan work great for this) coated with non-stick cooking spray.
4. Combine the brown sugar and raspberries; sprinkle over batter.
5. Spoon the remaining batter over the top.
6. Sprinkle with almonds.
7. Bake at 350°F for 35-40 minutes or until cake springs back when lightly touched and is golden brown.
8. Cool for 10 minutes before removing from pan to a wire rack.
9. In a small bowl, combine the glaze ingredients.
10. Drizzle over coffee cake.
11. Serve warm or at room temperature.
Low Fat Blueberry Muffins
2 cups all-purpose flour (half whole wheat/half white)
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat milk or soymilk (you can also use low fat buttermilk) (i used skim)
2 tablespoons canola oil
1 large egg, lightly beaten or 1/4 cup Egg Beaters egg substitute
1 cup blueberries
1. Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
2. In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
3. In a small bowl, combine milk, canola oil and egg.
4. Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
5. Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
6. Cool on wire rack.
Raspberry Lemon Loaf
1¾ cups flour (half whole wheat/half white)
½ cup granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup low-fat, lemon- flavored yogurt (i could only find fat free)
¼ cup vegetable oil
1 large egg
2 large egg whites
1 tsp grated lemon zest
1 cup fresh raspberries (or frozen) (fresh for me)
1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with non-stick spray and set aside. (I was able to make 1 mini and 1 normal size loaf with this recipe. I like to make the mini so I can try it and freeze the big loaf.)
2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Set aside.
3. In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries.
4. Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.