With the Fourth of July around the corner, this recipe can put your taste buds in a festive mood without sending your healthy eating habits up in smoke.
My Red, White and Blue Coffeecake is based on a dish in Richard Simmons' Farewell to Fat cookbook. His version was already pretty virtuous, but I made some alterations that kicked the nutrition up a notch.
I started by using white whole wheat flour in place of half of the all-purpose flour. Compared to all-purpose flour, a cup of white whole wheat flour comes with an extra 11 grams of fiber, which helps you feel full longer.
Replacing fat with applesauce cuts 145 calories and 24 fat grams from the recipe.
There's still a bit of light butter in the coffeecake -- I keep a tablespoon of it in the crumb topping. Adding a little more vanilla lets me reduce the amount of sugar in the batter by one-third.
Since I can't find fresh cranberries at the store this time of year, I use more blueberries and a half-cup of Craisins instead of a cup of fresh cranberries. I go easy on the amount of sweetened dried cranberries because, while they add a nice flavor to the coffeecake, they contain 195 calories per half-cup.
KATHY'S RED, WHITE AND BLUE COFFEECAKE
2 tablespoons all-purpose flour
2 tablespoons white whole wheat flour
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon light butter
1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup fat-free milk
1/4 cup egg substitute
1/4 cup applesauce
1 1/2 teaspoons vanilla
1 1/2 cups blueberries
1/2 cup Craisins
Preheat oven to 375 degrees. Coat a 9-by-9 baking pan with cooking spray.
For the topping: In a small bowl, combine flours, brown sugar and cinnamon. Using two knives or a pastry blender, cut in butter until the mixture is crumbly. Set aside.
For the cake: In a large bowl, combine flours, sugar, baking powder and salt. In a separate container, combine milk, egg substitute, applesauce and vanilla. Add liquid ingredients to flour mixture and mix until well combined. Gently fold in blueberries and Craisins. Pour batter into prepared pan. Cover batter evenly with topping mixture.
Bake 45 to 50 minutes or until toothpick inserted in the center of the cake comes out clean.
Per serving: 122 calories, 26 grams carbohydrate, 1 milligram cholesterol, 104 milligrams sodium, 3 grams protein, 1 gram fat, 2 grams fiber. Recipe analysis provided by the Wichita Eagle.