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TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 16 servings

Ingredients

  • 1/2 cup fat-free milk
  • 1/4 cup canola oil
  • 1/4 cup egg substitute
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon stick margarine, melted

Nutritional Facts

One serving equals 155 calories, 6 g fat (trace saturated fat), trace cholesterol, 118 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Directions

  1. In a bowl, beat milk, oil and egg substitute. Combine the dry ingredients; add to milk mixture and beat until smooth. Spoon into 8-in. square baking pan coated with cooking spray. Combine the topping ingredients; sprinkle over batter. Bake at 375° for 25-28 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 16 servings.
Originally published as Light Cinnamon Coffee Cake in Quick Cooking January/February 2001, p47

Nutritional Facts

One serving equals 155 calories, 6 g fat (trace saturated fat), trace cholesterol, 118 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

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