Food recipes
Ww Very Berry Coffee Cake
Ww Very Berry Coffee Cake Ingredients: sugars, brown spices, cinnamon, ground nuts, pecans egg substitute, powder milk, fluid, 1% fat, without added vitamin a and vitamin d yogurt, vanilla, non-fat applesauce, canned,...
Ww Very Berry Coffee Cake
Ingredients:
sugars, brown
spices, cinnamon, ground
nuts, pecans
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, vanilla, non-fat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
goji berries, dried
Directions:
In a small bowl, add the first three ingredients; stir to combine and set aside.
In a mixing bowl, add the egg, milk, yogurt, applecause and vanilla; stir until blended.
In another bowl, add in the two flours, Splenda, baking powder and salt; stir to mix.
Pour the egg mixture over the flour mixture and stir just until dry ingredients are moistened.
Fold in the berries and press into a greased 8 x 8 inch baking pan.
Sprinkle with the Splenda brown sugar-pecan topping and lightly press into the batter.
Bake at 350 degrees for 35 or 40 mm inutes or until a pick comes our clean.
Let cook, cut into squares and serve.
Ingredients:
sugars, brown
spices, cinnamon, ground
nuts, pecans
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, vanilla, non-fat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
goji berries, dried
Directions:
In a small bowl, add the first three ingredients; stir to combine and set aside.
In a mixing bowl, add the egg, milk, yogurt, applecause and vanilla; stir until blended.
In another bowl, add in the two flours, Splenda, baking powder and salt; stir to mix.
Pour the egg mixture over the flour mixture and stir just until dry ingredients are moistened.
Fold in the berries and press into a greased 8 x 8 inch baking pan.
Sprinkle with the Splenda brown sugar-pecan topping and lightly press into the batter.
Bake at 350 degrees for 35 or 40 mm inutes or until a pick comes our clean.
Let cook, cut into squares and serve.