3 pt. Chocolate Swirl Coffee Cake
Source of Recipe
JoAnna M. Lund: Healthy Exchanged Food Newsletter, Apr '99
List of Ingredients
1 1/2 cups bisquick reduced fat baking mix
1/2 cup pourable sugar twin
1/2 cup water
2 tablespoons land o lakes no-fat sour cream
1 egg or equivalent in egg substitute
1/4 cup hersheys lite chocolate syrup
1/4 cup flaked coconut
1/4 cup chopped walnuts (1 ounce)Recipe
Preheat oven to 375 degrees F. Spray a 8x8-inch baking dish with butter-flavored spray. In a large bowl, combine baking mix and 1/4 cup Sugar Twin. Add water,sour cream and egg. Mix gently to combine. Spread batter into prepared baking dish. Drizzle chocolate syrup evenly over top. Swirl batter with a fork for marbled effect. In a small bowl combine coconut, walnuts, and remaining 1/4 cup Sugar Twin. Evenly sprinkle mixture over the top. Bake for 20 to 25 minutes or until toothpick inserted into center comes out clean. Place baking dish on a wire rack and allow to cool. Cut into 8 servings.
Serving size (1 square) According to the Newsletter: Per serving: 153 Cal, 5g Fat, 3g Pro, 24g Carb, 289mg Sod, 30mg Calc, 1g Fib Healthy Exchanges: 1 Bread, 1/4 Protein, 1/4 Fat, 1/4 Slider, 5O Opt. Cal. Diabetic Exchanges: 1 1/2 Starch/Carbohydrate, 1 Fat Weight Watcher Points: 3
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