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Raspberry Cream Cheese Coffee Cake

"Because I need to watch my fat intake, I usually have to pass on desserts. But with reduced-fat cream cheese and egg substitute, I can enjoy this great berry cake. You, too!" --Christine Benner of Pottsville, Pennsylvania

8 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

3 tablespoons butter, softened
3/4 cup sugar, divided
1/4 cup plus 2 tablespoons egg substitute, divided
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 cup fresh raspberries
2 ounces reduced-fat cream cheese
1 teaspoon confectioners' sugar

Directions

In a large bowl, beat butter and 1/2 cup sugar until crumbly, about 2
minutes. Beat in 1/4 cup egg substitute, lemon peel and vanilla.
Combine the flour, baking powder, baking soda and salt; add to
butter mixture alternately with buttermilk.
Pour into a 9-in. springform pan coated with cooking spray; sprinkle
with berries. In a small bowl, beat cream cheese and remaining sugar
until fluffy. Beat in remaining egg substitute. Pour over berries.
Place pan on a baking sheet. Bake at 375° for 25-30 minutes or

2 of 2

Raspberry Cream Cheese Coffee Cake (continued)

Directions (continued)

until a toothpick inserted near the center comes out clean. Cool on
a wire rack for 10 minutes. Carefully run a knife around edge of pan
to loosen; remove sides of pan. Sprinkle with confectioners' sugar.
Serve warm. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: 1 slice equals 221 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 289 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.