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Bread: Apricot Walnut Coffeecake

Source of Recipe

The NutraSweet Company


List of Ingredients

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




Recipe

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 (190*C) 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.
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.
Nutrition information per serving:
175 cal., 4 g pro., 27 g carbo., 7 g fat, 18 mg chol., 308 mg sodium.

Food Exchanges:
1 1/2 bread, 1 1/2 fat.