Thursday, January 26, 2006

Mini Yogurt Coffee Cakes


1/4 cup packed brown sugar
1/3 cup sliced almonds, toasted
1 tsp cinnamon

6 tbsp butter, melted
1/2 cup granulated sugar**
2 large eggs, beaten**

1 tsp vanilla extract
3/4 cup plain low-fat yogurt
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3 tbsp confectioners' sugar

(**for lower fat, calories, carbs and cholesterol you may substitute the granulated sugar for its equivalent in granulated Splenda and the eggs for their equivalent in an egg substitute such as EggBeaters.)

Preheat oven to 325°F. Butter all surfaces of a 6-cup mini Bundt pan with 1-cup molds. Combine brown sugar, almonds, and cinnamon; set aside. Beat together butter, Splenda, eggs, vanilla, and yogurt in a small bowl. Mix flour, baking powder, and soda in large bowl. Add the yogurt-and-egg mixture, and stir until just blended. Place about 2 tbsp batter in bottom of Bundt molds. Divide brown sugar filling evenly among molds. Fill molds evenly with remaining batter. Bake 25 to 30 minutes until cakes are firm to the touch and edges are brown and pull away from sides of pan. Cool 5 minutes in pan. Turn out on a rack and cool with flat side down. Lightly dust with confectioners' sugar before serving.

Nutritional Informations:

Serving size: 1/2 cake
Calories 185
Fat 8.5 g (4 g saturated fat),
Carbohydrates 26 g.
Protein 4 g.


At 1/26/2006 8:10 AM, Blogger mw said...

I'm totally making this soon!

At 4/18/2006 6:15 PM, Anonymous Anonymous said...

Eres una muñeca de verdad, por ahora yo puedo bajarte la luna y las estrellas.
Eres como un sueño que no recordamos, pero que nos hace despertar alegres

At 4/18/2006 6:52 PM, Blogger annush said...

gracias :)

At 5/09/2006 10:55 AM, Blogger cientifico30 said...

What are you cooking today, I'm getting hungry all ready.


Post a Comment

<< Home