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"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
This recipe is:
Healthy
Diabetic Friendly
Nutritional 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.
Originally published as Raspberry Cream Cheese Coffee Cake in Light & Tasty June/July 2007, p21
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jun. 03, 2011 by Netizen
They are probably watching fat for cholesterol reasons. That would explain the egg substitute as well.
Reviewed on Jun. 02, 2011 by SHOK
I'd like to know how to cut down on sodium. I am fine with the low-fat in the recipe, but with all three: baking powder and soda, and salt, that's WAY too much sodium for high blood pressure! How much could I cut back on them and still not affect the way the cake raises or bakes? Not sure if I want to make this or not because of this problem.
Reviewed on Jun. 02, 2011 by Willom
I haven't made this yet, but in your intro you say that you need to watch your fat intake, but don't say why. If it's for weight control, then fat intake is not entirely to blame--carbs are, especially white flour carbs, white sugar carbs. Calories, too. Also, recent studies have shown that fat-reduced dairy products can enable diabetes 2, so using full fat dairy is actually better for you in that regard.
Reviewed on Jun. 02, 2011 by grammaberr
I for one do not use egg substitutes( there to costly), I use egg whites and a drop of yellow food coloring and mix. One large egg white should do the trick, I would think.
Reviewed on Jun. 02, 2011 by linda_ing
1/4 cup is equal to 4 tablespoons, so the extra 2 tbsp would equal half an egg. I'd probably crack the egg into a glass measuring cup, beat it a little, and then pour in half. I don't think it would need to be 100% accurate.
Reviewed on Jun. 02, 2011 by pamelag21
As another person commented, if you use real eggs, what would you mix with the topping instead of the 2 tbsp egg substitute? HELP!
Reviewed on Jun. 02, 2011 by maelam
If 1/4 cup egg substitute is 1 egg - how do you go about getting the extra 2 tbsp. the recipe asks for? Would I use 2 eggs?
Reviewed on Feb. 09, 2011 by NevadaRose
Wonderful - Was scarfed up when I took it into work.
Reviewed on Jan. 15, 2009 by StaceyAdamache
This is delicious...good for breakfast or dessert!
Reviewed on Dec. 31, 2008 by amyra2
This was soooo good!Made it exactly as told, except I am a raspberry nut so I added a bit more.I also baked it a little bit too long-I will watch that next time. (there will be many)My daughter (in her forties and a great cook herself, said the tartness of the raspberries balanced the sweetness perfectly!! Amen.
This was soooo good!
Made it exactly as told, except I am a raspberry nut so I added a bit more.
I also baked it a little bit too long-I will watch that next time. (there will be many)
My daughter (in her forties and a great cook herself, said the tartness of the raspberries balanced the sweetness perfectly!! Amen.
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