Raspberry Coffeecake

Raspberry Mist Coffeecake

1 1/2 cups Bisquick reduced fat baking mix

1/2 cup pourable sugar twin

1/3 cup land o lakes no-fat sour cream

1/2 cup unsweetened applesauce

1/2 cup diet mountain dew * see tip

3/4 cup fresh red raspberries

Preheat oven to 375° F. Spray an 8 by 8 inch baking dish with butter-flavored cooking spray.

In a large bowl, combine baking mix and Sugar Twin. Add sour cream, applesauce, and Diet Mountain Dew. Mix gently just to combine. Fold in raspberries. Evenly spread batter into prepared baking dish.

Bake for 30 to 40 minutes or until a toothpick inserted in center comes out clean. Place baking dish on a wire rack and let set for at least 15 minutes.

Serves 8.

Serving size (1 slice) According to the cookbook: Per serving: 101 Cal, 1g Fat, 2g Pro, 21g Carb, 276mg Sod, 32mg Calc, 1g Fiber Healthy Exchanges: 1 Bread, 1/4 Fruit, 16 Opt. Cal Diabetic Exchanges: 1 1/2 Starch/Carbo

Weight Watchers Points: 2

Fresh from the Hearth Cookbook by JoAnna M. Lund

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