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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 Aug. 31, 2011 by cottoncandyhigh
Love this cake!!! Turned out moist and delicious. Nobody could tell it was a healthier version.
Reviewed on Jun. 09, 2011 by tlbowen
Doubled the recipe and made in 10x13 baking dish. Took to a brunch and everyone liked it. Had some left over (because there was so much food), and found that the cake part was a little dry the next day. Will have to figure out how to make a slight change if I think I might leftovers next time.
Reviewed on Jun. 09, 2011 by shaw10873
This was a very easy recipe. I did not have buttermilk so I made my own with milk and lemon juice. Also did not have egg substitute. So just used 1 egg in replacement each time. But this turned out to be a very nice cake. Not as dry as a normal coffee cake. So that's why I liked it so well. I also mixed blackberries and raspberries because I ran out of the raspberries. But as you can tell a very flexible recipe. yumm
Reviewed on Jun. 09, 2011 by LindaLois
You could just make the bottom and part put fresh strawberries on top and whipped cream. I have a shortcake texture. Very good
Reviewed on Jun. 09, 2011 by newhousewife10
This was delicious and easy to make. It was a little lighter and fluffier than I expected, but still worth it. Highly recommended.
Reviewed on Jun. 07, 2011 by workout1963
nothings workingyou can use the buttermilk, check the lable on the milk carton. It's good to use when baking sweets and trying to watch your weight. You will find alot of low cal. cookbook use buttermilk in sweets. They should rename this milk product there is no butter in it.
nothings working
you can use the buttermilk, check the lable on the milk carton. It's good to use when baking sweets and trying to watch your weight. You will find alot of low cal. cookbook use buttermilk in sweets. They should rename this milk product there is no butter in it.
Reviewed on Jun. 04, 2011 by nothing works
I plan on trying this as soon as my new raspberry plants produce. I also will use a sugar substitute in place of sugar and I think that would cut the carbs. Instead of buttermilk I will use 1/2 c. skim milk with a tsp of vinegar in it. Will see if that works. Wonder about whole wheat flour too?
Reviewed on Jun. 03, 2011 by marcoates
Christine -- just in case you check in to see who's rating your recipe, I wanted you to know that it sounds wonderful and I do plan to make it. Also, I'm originally from Tamaqua. Thanks for the recipe.
Reviewed on Jun. 03, 2011 by jms_surprise@cox.net
As soon as I saw this, I had to make it! I used Splenda instead of sugar and it turned out soooo delicious! Will definitely make again!
Reviewed on Jun. 03, 2011 by jnezjag
How can you say this is healthy when it has 37 gms of carbs? that is not healthy.
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