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Low Fat Fruity Coffee Cake
2 oranges, peeled, sectioned, and seeded
1 15-1/4 ounce can pineapple tidbits (juice pack), drained
1 cup frozen orange juice concentrate, thawed
1/3 cup water
1/4 cup granulated sugar
1/4 cup cornstarch
3-1/2 cups packaged reduced-fat biscuit mix
1/2 cup granulated sugar
3/4 cup skim milk
1/2 cup refrigerated or frozen egg product, thawed, or 1 egg plus 2 egg whites
2 tablespoons margarine or butter, melted
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
In a medium saucepan stir together the orange sections, drained pineapple tidbits, 1/4 cup thawed concentrate, water, 1/4 cup granulated sugar, and cornstarch. Cook and stir until mixture is thick and bubbly. Set aside.
In a mixing bowl stir together biscuit mix, remaining concentrate, 1/2 cup granulated sugar, milk, egg product, and margarine. Spread half of the batter in a greased 13"x9"x2" baking pan. Spread fruit mixture over batter. Drop remaining batter in small mounds on filling.
For topping, stir together brown sugar and cinnamon. Sprinkle topping over batter. Bake in a 350 degree oven for 40 to 45 minutes or until golden brown. Serve warm.
Makes 15 servings.
Calories....248...Fat...4 g...Carbs...49 g...Sodium...364 mg...Fiber...1 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
