Healthy Mocha Coffeecake
Healthy Mocha Coffeecake is a delicious recipe which can be used for breakfast, brunch or a as a snack or treat. It uses fat-free yogurt, brown sugar substitute and egg substitute to keep it healthy. It is a low calories, low fat, low sodium, low cholesterol, low sugars, low carbohydrates, diabetic-friendly, heart-healthy and Weight Watchers (6 SmartPoints), (4 PointsPlus) recipe. Makes (12) servings. Healthy Mocha Coffeecake will be loved by all of your family, friends and guests.
(Splenda Brown Sugar Blend
Equivalent to 3 tbsp brown sugar)
2 tbsp all-purpose flour
1 tbsp unsweetened cocoa
1/2 tsp ground cinnamon
2 tbsp cold butter
1-1/2 cups all-purpose flour
(Splenda Brown Sugar Blend
Equivalent to 1/2 cup brown sugar)
2 tbsp unsweetened cocoa
1 tbsp instant expresso
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs, lightly beaten, or 1/2 cup refrigerated or
frozen egg product, thawed
1/2 cup fat-free sour cream or plain lowfat yogurt
1/4 cup water
3 tbsp canola oil
1 tsp vanilla extract
1. Preheat oven to 350 F.
2. Lightly coat an 8 x8 x 2-inch or 9 x 9x 2-inch baking pan with cooking spray; set aside. For topping: In a small bowl stir together the 3 tablespoons brown sugar substitute, 2 tablespoons flour, 1 tablespoon cocoa powder, and the cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
3. “For Topping”: In a small bowl stir together the brown sugar substitute, 2 tablespoons flour, 1 tablespoon cocoa powder, and the cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
4. “For Coffeecake”: In a large bowl stir together the 1-1/2 cups flour, brown sugar substitute, 2 tablespoons cocoa powder, instant espresso, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
5. In a medium-size bowl combine together the eggs, sour cream or yogurt, water, canola oil, and vanilla. Add to flour mixture; stir just until combined. Spread batter evenly in prepared pan. Sprinkle evenly with topping mixture.
6. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Cut into 12 equal sized squares. Serve warm.
Yield: 12 Servings.
Serving Size: 1/12 of recipe.
Weight Watchers (6 SmartPoints), (4 PointsPlus)
Carb Choices: 1-1/2
1/2 Fat + 1 Starch + 1/2 Meat (L)
Calories: 162, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 41mg, Sodium: 147mg, Sugars: 6g, Carbohydrates: 22g, Fiber: 1g, Protein: 3g
Original recipe and image from: Diabetic Living. http://www.diabeticlivingonline.com/recipe/mocha-coffee-cake/
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IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.