Crunchy-topped coffee cake with chocolate chips

8 Servings

Ingredients

Quantity Ingredient
Nonstick cooking spray
1⅓ cup All-purpose flour
½ cup Packed light brown sugar
¼ cup Granulated sugar
½ teaspoon Baking soda
¼ teaspoon Baking powder
⅓ cup 56% vegetable oil spread; softened lower-fat-content margarine
½ cup Buttermilk or sour milk
¼ cup Frozen egg substitute; thawed
1 cup Red-fat semisweet choco baking chips; divided
2 tablespoons Finely chopped walnuts
Frozen nondairy light whipped topping; thawed, optional
Sliced strawberries; optional

Directions

1. Preheat oven to 350°F. Spray 9-inch round baking pan with cooking spray.

In large bowl, stir together flour, brown sugar, sugar, baking soda and baking powder.

2. Cut in vegetable spread until crumbly; reserve ½ cup of the mixture for topping.

3. In small bowl, combine buttermilk and egg substitute; add to remaining crumb mixture, stirring until well blended.

4. Spread batter into prepared pan. Sprinkle ¾ cup chips on top.

5. In small bowl, combine reserved crumbs, remaining ¼ cup chips and walnuts; sprinkle on top.

6. Bake 25 to 30 minutes, or until wooden pick inserted near center comes out clean. Cool in pan on wire rack.

7. Cut into wedges; serve with dollop of whipped topping and sliced strawberries.

Note: To sour milk: Use 1½ teaspoons white vinegar plus milk to equal ½ cup.

Per serving: About 320 cal, 5 g pro, 52 g car, 10 g fat, 28% cal from fat, 0 mg chol, 170 mg sod, 2 g fiber.

Busted by Gail Shermeyer <4paws@...> Recipe by: Womans Day Low-Fat Meals, Summer 97 Posted to EAT-L Digest by BLAdams96@... on Oct 30, 1998, converted by MM_Buster v2.0l.

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