Cinnamon Swirl Coffee Cake
Cinnamon Swirl Coffee Cake
Makes servings.
Ingredients:
Directions:
1. Preheat oven to 350°F (175°C). Spray a nonstick bundt pan with cooking spray. Set aside.
2. Sift cake flour, baking powder, and baking soda into a medium-sized mixing bowl; set aside. In a large mixing bowl, cream the butter with an electric mixer. Add SPLENDA® Granulated Sweetener and egg. Beat until smooth. Add the egg substitute and vanilla. Beat briefly to incorporate. Add applesauce and half of the sour cream. Beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform. Set aside.
2. Sift cake flour, baking powder, and baking soda into a medium-sized mixing bowl; set aside. In a large mixing bowl, cream the butter with an electric mixer. Add SPLENDA® Granulated Sweetener and egg. Beat until smooth. Add the egg substitute and vanilla. Beat briefly to incorporate. Add applesauce and half of the sour cream. Beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform. Set aside.
Cinnamon Almond Coffeecake
Cinnamon Almond Coffeecake
Makes servings.
Ingredients:
Directions:
1. Combine flour and yeast from hot roll mix in medium bowl. Add spices, lemon peel and 3/4 cup Equal®; mix well. Stir in remaining ingredients except Mixed Fruit Filling and almonds, to make soft dough.
2. Knead dough on lightly floured surface about 5 minutes or until smooth. Cover dough with bowl; let stand 15 minutes.
3. Divide dough into 2 equal pieces. Roll 1 piece on floured surface into 20 x 6-inch rectangle. Spread half of Mixed Fruit Filling over dough to within 1-inch of edges. Roll up dough, beginning with long edge.
4. Place dough, seam side down, on sprayed baking sheet; shape into a ring, pinching ends together to seal. Cut around sides of ring with scissors, cutting through center of dough and leaving top and bottom of ring uncut. Gently open cut surfaces of dough to expose filling. Repeat with remaining dough and filling. Let stand in warm place about 45 minutes or until doubled in size.
5. Bake coffeecakes in preheated 350°F oven about 15 minutes or until dough is browned. Slide coffeecakes onto wire racks to cool. Sprinkle with almonds, if desired.
2. Knead dough on lightly floured surface about 5 minutes or until smooth. Cover dough with bowl; let stand 15 minutes.
3. Divide dough into 2 equal pieces. Roll 1 piece on floured surface into 20 x 6-inch rectangle. Spread half of Mixed Fruit Filling over dough to within 1-inch of edges. Roll up dough, beginning with long edge.
4. Place dough, seam side down, on sprayed baking sheet; shape into a ring, pinching ends together to seal. Cut around sides of ring with scissors, cutting through center of dough and leaving top and bottom of ring uncut. Gently open cut surfaces of dough to expose filling. Repeat with remaining dough and filling. Let stand in warm place about 45 minutes or until doubled in size.
5. Bake coffeecakes in preheated 350°F oven about 15 minutes or until dough is browned. Slide coffeecakes onto wire racks to cool. Sprinkle with almonds, if desired.
Blueberry Almond Coffeecake
Blueberry Almond Coffeecake
Makes servings.
Ingredients:
Directions:
1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish. Set aside.
2. Combine flour, baking powder and salt in a small bowl. Set aside.
3. Beat butter at medium speed with an electric mixer until creamy. Add 1 cup SPLENDA® Granulated Sweetener and flavorings; beat at medium speed until light and fluffy. Add whole eggs, one at a time, beating until blended after each addition. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Fold in berries. Spoon mixture into prepared dish.
4. Beat egg white with a fork; add 3 tablespoons SPLENDA® Granulated Sweetener, stirring until blended. Stir in almonds. Spoon mixture over batter.
5. Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes.
2. Combine flour, baking powder and salt in a small bowl. Set aside.
3. Beat butter at medium speed with an electric mixer until creamy. Add 1 cup SPLENDA® Granulated Sweetener and flavorings; beat at medium speed until light and fluffy. Add whole eggs, one at a time, beating until blended after each addition. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Fold in berries. Spoon mixture into prepared dish.
4. Beat egg white with a fork; add 3 tablespoons SPLENDA® Granulated Sweetener, stirring until blended. Stir in almonds. Spoon mixture over batter.
5. Bake for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes.
Blueberry Cheesecake Parfaits
Blueberry Cheesecake Parfaits
Makes servings.
Ingredients:
Directions:
1. Select 6 tall, stemmed glasses. (An 8-ounce wineglass or champagne glass is ideal)
2. In a small bowl, mix graham-cracker crumbs, 2 tablespoons Splenda, and butter. Set aside.
3. In a medium mixing bowl, beat cream cheeses with an electric mixer until creamy. Add sour cream and ¼ cup Splenda and stir until smooth. Fold in light whipped topping with a spoon or spatula.
4. In the bottom of each glass, place 1 tablespoon graham cracker mix. Press down with spoon. Place about 3 tablespoons of cream cheese mix on top of each. (You will use only ½ of the cheese mixture for the 6 glasses). Divide the berries among the glasses, placing them on top of the cream cheese layer. Add one more layer of cream cheese. Finish the parfait by topping each with 1 tablespoon of crumbs.
5. Enjoy immediately or place in the refrigerator until ready to be served.
2. In a small bowl, mix graham-cracker crumbs, 2 tablespoons Splenda, and butter. Set aside.
3. In a medium mixing bowl, beat cream cheeses with an electric mixer until creamy. Add sour cream and ¼ cup Splenda and stir until smooth. Fold in light whipped topping with a spoon or spatula.
4. In the bottom of each glass, place 1 tablespoon graham cracker mix. Press down with spoon. Place about 3 tablespoons of cream cheese mix on top of each. (You will use only ½ of the cheese mixture for the 6 glasses). Divide the berries among the glasses, placing them on top of the cream cheese layer. Add one more layer of cream cheese. Finish the parfait by topping each with 1 tablespoon of crumbs.
5. Enjoy immediately or place in the refrigerator until ready to be served.
Chocolate Cake
Chocolate Cake
Makes servings.
Ingredients:
Directions:
1. Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted. Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth.
2. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt.
3. Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan.
4. Bake in preheated 350°F (175°C) oven until cake is just firm when lightly touched, 18 to 20 minutes and toothpick comes out clean (Do Not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours.
5. Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired. Garnish with light whipped topping, chocolate drizzle and/or raspberries, if desired.
2. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt.
3. Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan.
4. Bake in preheated 350°F (175°C) oven until cake is just firm when lightly touched, 18 to 20 minutes and toothpick comes out clean (Do Not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours.
5. Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired. Garnish with light whipped topping, chocolate drizzle and/or raspberries, if desired.
The goal of Destination Diabetes® is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes® provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.
