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Low-Fat Raspberry Cream Cheese Coffee Cake Recipe

Low-Fat Raspberry Cream Cheese Coffee Cake Recipe

"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
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling YIELD:8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Place pan on a baking sheet. Bake at 375° for 25-30 minutes or 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.

Nutritional Facts

1 slice: 221 calories, 6g fat (4g saturated fat), 17mg cholesterol, 289mg sodium, 37g carbohydrate (21g sugars, 2g fiber), 5g protein Diabetic Exchanges:2 starch, 1 fat

Reviews for Low-Fat Raspberry Cream Cheese Coffee Cake

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MY REVIEW
Reviewed Jul. 7, 2014

"can this be made in a 9x13 pan? sukie"

MY REVIEW
Reviewed Feb. 1, 2014

"Very yummy! I put a little less sugar in the cake and it was still tasty. Thanks for sharing!"

MY REVIEW
Reviewed Aug. 31, 2011

"Love this cake!!! Turned out moist and delicious. Nobody could tell it was a healthier version."

MY REVIEW
Reviewed Jun. 9, 2011

"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."

MY REVIEW
Reviewed Jun. 9, 2011

"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"

MY REVIEW
Reviewed Jun. 9, 2011

"You could just make the bottom and part put fresh strawberries on top and whipped cream. I have a shortcake texture. Very good"

MY REVIEW
Reviewed Jun. 9, 2011

"This was delicious and easy to make. It was a little lighter and fluffier than I expected, but still worth it. Highly recommended."

MY REVIEW
Reviewed Jun. 7, 2011

"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."

MY REVIEW
Reviewed Jun. 4, 2011

"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?"

MY REVIEW
Reviewed Jun. 3, 2011

"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."

MY REVIEW
Reviewed Jun. 3, 2011

"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!"

MY REVIEW
Reviewed Jun. 3, 2011

"How can you say this is healthy when it has 37 gms of carbs? that is not healthy."

MY REVIEW
Reviewed Jun. 3, 2011

"They are probably watching fat for cholesterol reasons. That would explain the egg substitute as well."

MY REVIEW
Reviewed Jun. 2, 2011

"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."

MY REVIEW
Reviewed Jun. 2, 2011

"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."

MY REVIEW
Reviewed Jun. 2, 2011

"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."

MY REVIEW
Reviewed Jun. 2, 2011

"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."

MY REVIEW
Reviewed Jun. 2, 2011

"As another person commented, if you use real eggs, what would you mix with the topping instead of the 2 tbsp egg substitute? HELP!"

MY REVIEW
Reviewed Jun. 2, 2011

"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?"

MY REVIEW
Reviewed Feb. 9, 2011

"Wonderful - Was scarfed up when I took it into work."

MY REVIEW
Reviewed Jan. 15, 2009

"This is delicious...good for breakfast or dessert!"

MY REVIEW
Reviewed Dec. 31, 2008

"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."

MY REVIEW
Reviewed Dec. 30, 2008

"This is TERRIFIC - I substituted Splenda for the sugar and thawed (previously frozen) mixed berries for the raspberries - and had NO cake left over! Strongly recommend!"

MY REVIEW
Reviewed Dec. 30, 2008

"1/4 cup Egg Beaters = 1 egg"

MY REVIEW
Reviewed Dec. 26, 2008

"can blueberries be substituted for raspberries?"

MY REVIEW
Reviewed Dec. 22, 2008

"If I wanted to use real eggs, how many would I need?"

MY REVIEW
Reviewed Dec. 22, 2008

"THIS SOUNDS GREAT AND SIMPLE NOT THAT SIMPLE I NEED BUT I AM GOING TO MAKE THIS FOR OUR EMPTY NESTERS AT CHURCH THEY WILL ALL LIKE IT AND WANT THE RECEIPE. THANKS"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.