Sunday pecan coffee cake

24 slices

Ingredients

Quantity Ingredient
2 cups Sugar
¼ cup Canola oil
1 tablespoon Minced lemon zest
1 each Egg, lightly beaten
2 eaches Egg whites, lightly beaten
1 cup Low-fat blend
2½ teaspoon Vanilla extract
2 cups Nonfat yogurt
2 cups Lowfat or nonfat cottage
2 teaspoons Fresh lemon juice
2 cups Flour
1 tablespoon Baking powder
½ cup Coarsley chopped pecans
4 tablespoons Light brown sugar
1½ teaspoon Ground cinnamon cheese

Directions

LOW FAT BLEND

Preheat the oven to 350. In a large bowl, cream the sugar, oil and zest. Add the egg and egg whites and mix completely. Blend in the lowfat blend. Add the vanilla and lemon juice and combine. Slowly add the flour and baking powder, stirring until completely blended.

Lightly spray or wipe a 10-inch bundt pan with vegetable oil, then dust with flour. Pour two thirds of the batter into the pan. In a small bowl, combine the nuts, brown sugar, and cinnamon. Sprinkle evenly over the batter, then gently pour in the remaining batter.

Place in the oven and bake for 40-45 minutes, or until a toothpick comes out clean.

Per slice: 155 calories, 27g carb., 3g protein, 8mg chol., 4g/24% fat.

LOW FAT BLEND: Place the ingredients in a blender and blend until smooth. A food processor will not give the same consistency. Makes 2 cups.

Per cup: using nonfat cottage cheese, 130 calories, 12g carb., 20g protein, 0mg chol., 0g/0% fat. using lowfat cottage cheese: 142 calories, 11g carb., 20g protein, 5mg chol., 1.8g/12% fat.

Source: Great Good Food: Julee Rosso Posted by: Carolyn Shaw Submitted By CAROLYN SHAW On 09-29-94

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