Coffee Bowl

3 Feb, 2010 in art pottery by admin

Coffee Bowl

Coffee Cakes Even Diabetics Can Enjoy With a Good Cuppa Joe

What's better than a good cup of coffee? The answer is a good cup of coffee with a great slice of coffee cake! So go ahead, dig out your favorite book, slip in your favorite movie, put on your favorite music, or just head out to the patio to watch the sunset or sunrise. But before you do that, grab a big mug of excellent coffee and a piece of coffee cake. Here are a couple of recipes that even diabetics can enjoy without guilt. Whether you choose Raspberry Swirl or Blueberry Lemon, you are sure to enjoy.

RASPBERRY SWIRL COFFEE CAKE

2 cups all-purpose flour

1/2 cup Splenda granular

1/4 cup sugar

2 tsp baking powder

1/4 tsp salt

1 egg

1 cup sugar-free raspberry yogurt

1/2 cup butter, melted

1 tsp vanilla extract

1/2 cup chopped almonds, toasted

1/2 cup seedless, sugar-free raspberry preserves, divided

2 tbsp sliced almonds, toasted

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another mixing bowl, whicsk the egg, yogurt, butter and vanilla until blended; stir into dry ingredients just until moistened. Stir in the chopped almonds. Pour batter into a greased 9-inch springform pan. Drop 1/3 cup of preserves over the batter by tablespoonfuls; cut through with a knife to swirl. Sprinkle with the sliced almonds. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; remove sides of pan. In a small pan or microwave, heat the remaining preserves and drizzle on serving plates with the cake.

Yield: 10 to 12 servings

BLUEBERRY LEMON COFFEE CAKE

Note: This recipe is adapted from one I saw in an old Taste of Home's Quick Cooking magazine.

1 egg, slightly beaten

1/3 cup minus 1 tbsp Splenda

1 tbsp sugar

1 tsp grated lemon peel

2/3 cup milk

2 1/4 cups biscuit/baking mix

1 cup fresh blueberries

3/4 cup sugar-free powdered sugar*

4 tsp lemon juice

In a mixing bowl, combine egg, Splenda, sugar, lemon peel and milk, mixing well. Stir in the baking mix just until moistened. Carefully fold in the blueberries. Pour into a greased 9-inch round baking pan. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then remove from pan.

To make the frosting drizzle, combine the powdered sugar and lemon juice. Mix until smooth. Drizzle over warm cake.

Note: Frozen blueberries may be used but do not thaw before using.

*Check the "How to Make Sugar-Free Powdered Sugar" section of my website for instructions. The website info is listed below.

About the Author

For more of Linda's diabetic information and recipes, visit her website at http://diabeticenjoyingfood.squarespace.com

What yummy but healthy things can i replace the chocolate in my bowl on my coffee table?!?

Remember, it's got to be wrapped stuff else it'll get yucky and dusty!

Dried Mixed Fruit (exotic blend)
Nuts
Sugar free mints
Fresh Fruit
Figs
low fat cheese spread triangles

Bru Coffee Yera Bowl - Indian TV Commercial (DVD Quality)