| This recipe is liked by 6 person(s). |
Apple Cream Cheese Coffeecake
Nb persons: 16
Yield: 2 1/2 inch squares
Preparation time:
Total time:
Source: Cooking Light
| 1/2 c. | firmly packed brown sugar |
| 1/4 c. | margarine, softened |
| 1 | egg |
| 2 | egg whites |
| 1/2 c. | plain low-fat yogurt |
| 1/2 c. | unsweetened applesauce |
| 1 3/4 c | flour |
| 1/2 tsp. | baking powder |
| 1/2 tsp. | baking soda |
| 1/4 tsp. | salt |
| 4 oz. | light process cream cheese product, softened |
| 1 1/2 Tb. | skim milk |
| 1 1/2 c. | peeled chopped Granny Smith apple, divided |
| 1/4 c. | firmly packed brown sugar |
Cream 1/2 c. brown sugar and margarine at medium speed of electric mixer until light and fluffy (about 5 minutes). Add egg, and beat well. Add egg whites, and beat well. Combine yogurt and applesauce. Combine flour and next 3 ingredients; add to creamed mixture alternately with yogurt mixture, beginning and ending with flour mixture. Mix well after each addition.
Reserve 1 cup batter, and set aside. Combine cream cheese and milk, stirring with a wire whisk until smooth. Pour remaining batter into a 9" square baking pan coated with cooking spray. Spoon cream cheese mixture over batter. Top with 1 c. chopped apple. Pour 1 c. reserved batter over apple; top with remaining 1/2 cup apple. Sprinkle with 1/4 cup brown sugar. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
Each serving=146 calories
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