Monday, July 31, 2006

Diabetic Recipes(Low Cal Breakfast & Brunch Recipes)

Blueberry Almond Coffee Cake
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup Splenda Granular
2 large eggs
1 teaspoon vanilla extract
1/2 cup low fat milk
1 1/2 cups blueberries
1 large egg white
1 cup sliced almonds
3 tablespoons Splenda Granular
  1. Preheat oven to 350°F. Lightly oil an 8 x 8-inch baking dish. Set aside. Sift together flour, baking powder, and salt. Set aside.
  2. Beat together butter, 1 cup Splenda Granular, and vanilla with an electric mixer until light and fluffy.
  3. Beat in whole eggs one at a time. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture. Mix well. Fold in berries.
  4. Spoon batter into baking dish. Lightly beat egg white with fork. Add remaining 3 tablespoons Splenda® Granular and sliced almonds. Stir until almonds are lightly coated. Spoon topping over batter.
  5. Bake 50 to 60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in pan on rack approximately 10 minutes.

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