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Cake - Apricot Walnut Coffeecake Ring

Source of Recipe

from lifeclinic com


List of Ingredients

for the filling:
1/2 c. light apricot preserves sweetened with a sugar substitute
4 tsp. ground cinnamon
1/2 c. finely chopped walnuts

for the cake:
2 1/3 c. low fat baking mix, (like for biscuits/pancakes)
1/2 c. sugar substitute
2/3 c. skim milk
2 tbsp. melted I Can't Believe It's Not Butter Light
1 egg
1/3 c. fat free sour cream
the apricot walnut filling, (recipe above)
1/3 c. light apricot preserves sweetened with a sugar substitute
...or spreadable apricot fruit


Recipe

for the filling:
Mix all the ingredients together in a small bowl and set aside.

for the cake:
Preheat oven to 375. Grease and flour a 6 c. bundt pan or ring pan.
Combine baking the baking mix and the sugar substitute together in
a medium bowl.
Mix in the milk, butter light, egg and sour cream.
Spread 1/3 of the batter in the pan.
Spoon 1/2 the filling over top of the batter.
Another layer of 1/3 of the batter.
Another layer of the other 1/2 of the filling.
Ending up with one last layer of the batter.
Bake about 25 minutes, or until browned on the top and tester comes
out clean.
Let cool in the pan for 5 minutes.
Then invert onto a rack and let cool 5 - 10 minutes.
Spoon the apricot preserves over the top and serve warm.
Makes 12 servings.

Nutritional info per serving:
Calories 175, prot 4g, carb 27g, total fat 7g, chol 18mg, 308 mg
Diabetic exchanges: 1 1/2 bread, 1 1/2 fat