Cake: Apricot Walnut Coffeecake (Diabetic)

posted by Meryl 03-26-102 11:58 PM

Apricot Walnut Coffeecake

2-1/3 cups reduced-fat baking mix (Bisquick®)
3-1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™
2/3 cup skim milk
2 tablespoons melted margarine
1 egg
1/3 cup fat-free sour cream
Apricot Walnut Filling (recipe follows)
1/3 cup light apricot preserves sweetened with NutraSweet® brand sweetener or apricot spreadable fruit


Combine baking mix and Equal® in medium bowl; mix in milk, margarine, egg and sour cream. Spread 1/3 of the batter in greased and floured 6-cup bundt pan; spoon half the Apricot Walnut Filling over batter. Repeat layers, ending with batter.

Bake in preheated 375°F oven until coffeecake is browned on the top and toothpick inserted in center comes out clean, about 25 minutes. Cool in pan 5 minutes; invert onto rack and cool 5 to 10 minutes.

Spoon apricot preserves over top of coffeecake; serve warm.

Yield: Makes 12 servings.


Apricot Walnut Filling:

1/2 cup light apricot preserves sweetened with NutraSweet® brand sweetener or apricot spreadable fruit
5-1/2 teaspoons Equal® for Recipes or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful™
4 teaspoons ground cinnamon
1/2 cup chopped walnuts


Mix all ingredients in small bowl.

Nutritional Information: Each serving provides: amount per serving
Calories 175
Protein 4 g
Total Carbohydrates 27 g
Total Fat 7 g
Cholesterol 18 mg
Sodium 308 mg
Food Exchanges: 1-1/2 bread, 1-1/2 fat
54% calorie reduction from traditional recipe

Source: With permission from Merisant/Equal Company. Equal® sweetener is a registered trademark of the Merisant Company.

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