Apricot Walnut Swirl Coffeecake

Categorized as: Breakfast
Makes 16 servings.


¼ cup sugar-free apricot preserves or apricot spreadable fruit
¾ cup Equal® Spoonful*
4 teaspoons ground cinnamon
½ cup chopped nuts

* May substitute 12 packets Equal sweetener


1. Combine ¼ cup apricot preserves, ¾ cup Equal®, cinnamon and nuts in small bowl; set aside.

Nutritional Info (per serving):

Calories 175
Protein 4g
Carbohydrate 27g
Fat 7g
Cholesterol 18mg
Sodium 308mg

Food Exchanges: 2 starch, 1 fat.

Coffee cake


2½ cups reduced-fat baking mix (Bisquick®)
2 cups Equal® Spoonful**
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
¼ cup 2% milk
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract

** May substitute 48 packets Equal sweetener


1. Combine baking mix, 2 cups Equal® and cornstarch. Add remaining ingredients, mixing until smooth. Spread ⅓ of batter in well sprayed 9 or 12 cup Bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
2. Bake in preheated 350°F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack and cool.
3. Spoon ⅓ cup apricot preserves over top of coffeecake, if desired. Serve warm.

Additional comments:

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

CooksRecipes.com provides many fine recipes for diabetic diets. Since its online debut in 1999, CooksRecipes.com has become one of the more popular and largest cooking and recipe sites on the Internet.

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