Apricot Mix Ingredients

  • 1/4 cup sugar-free apricot preserves or apricot spreadable fruit
  • 3/4 cup Equal Spoonful or 12 packets of Equal sweetener
  • 4 tsp ground cinnamon
  • 1/2 cup chopped nuts

Apricot Mix Directions:

  1. Mix apricot preserves with Equal, cinnamon and nuts in a small bowl.
  2. Set aside.

Coffee Cake Ingredients

  • 2 1/2 cups reduced-fat baking mix (Bisquick)
  • 2 cups Equal Spoonful or 48 packets Equal sweetener
  • 1/3 cup apricot preserves
  • 2 tbsp cornstarch
  • 1 cup low fat vanilla yogurt
  • 6 tbsp of butter or margarine, melted
  • 1/4 cup 2% milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract

Coffee Cake Directions:

  1. Preheat oven to 350°F
  2. Combine baking mix, Equal and cornstarch. Add remaining ingredients, mixing until smooth.
  3. Spread 1/3 of batter in well sprayed Bundt pan (9 or 12 cup).
  4. Spoon half the walnut filling over batter and top with a second layer of batter.
  5. Add another layer using whats left of the walnuts and batter.
  6. Bake for 40 to 45 minutes or until Coffee Cake is browned on the top and a knife or wooden pick inserted in the center comes out clean.
  7. Cool in pan for 10 minutes.
  8. Invert onto rack and let cool.
  9. Spoon 1/3 cup apricot preserves over top of coffee cake if desired.
  10. Serve sarm

Food Exchanges: 2 starch, 1 fat.

Nutritional Info (per serving):
Makes 16 Servings
Calories:   175
Protein:   4g
Carbohydrate:   27g
Fat:   7g
Cholesterol:   18mg
Sodium:   308mg

Recipe provided courtesy of Merisant Corporation and the NutraSweet Company, makers of Equal

Marlene Koch

Marlene Koch, RD, (pronounced "Cook") has specialized in delicious food and healthy lifestyles for over twenty years. Thus, when Marlene realized she couldn’t bake a delicious cake without sugar for her stepdaughter newly diagnosed with type 2 diabetes, she set out to find the sweet solution! Marlene is now a foremost authority on sugar and sugar substitutes and the author of the best-selling healthy, low-sugar hardback cookbook series which includes Unbelievable Desserts and Fantastic Food with Splenda, and her newest release, Marlene Koch’s Sensational Splenda Recipes: 375 Recipes Low in Sugar, Fat and Calories (M.Evans publisher). With combined sales of over 600,000 copies, Marlene and her books successfully bridge the gap between good food and good health!

Marlene graduated Magna Cum Laude with a degree in nutrition from U.C.L.A. in 1986 and is one of a select group of dietitians to hold an advanced certificate in Child and Adolescent Weight Management from the American Dietetic Association. Combining her love of food with her educational foundation, she has held such positions as Hospital Foodservice Director, Nutrition Professor, Cooking Instructor for the Columbus State Culinary Academy and as a national nutrition educator to chefs for the American Culinary Federation. Her passion for teaching others how to make healthy food taste delicious also extend to her private nutrition practice specializing in weight loss, diabetes, and wellness.

Marlene loves to teach (and to eat!); her energetic and upbeat style has made her a popular food and nutrition speaker for organizations such as the American Diabetes and American Heart Associations and sought after for television and radio appearances which have included affiliates for ABC, NBC, CBS, FOX and Shaw TV (Vancouver) and radio stations nationwide.

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