easy coffee cake bisquick
Posted in Uncategorized on 03/08/2010 01:15 pm by admin
My husband and I are trying to eat healthy and often a grain of oats for breakfast. However, oatmeal can become boring, so try to vary our breakfast. In addition to raising our grandchildren and the twins, as I say, "Good food is brain food." A healthy breakfast is a way to start the day.
Your name and served for breakfast: Scrambled Eggs Substitute low-fat cheese, whole wheat flakes and 50% less fat sausage and a variety whole grain cereal. While boys also love the coffee cake, which is often high in sugar and fat. In addition, I like my coffee cake made better home. Perhaps it is the grandmother of something.
This morning I made Apple Crisp Coffee Cake. The recipe for this cake coffee comes from a book I bought used Bisquick Cook decades. Bisquick light was not available when the book was published. Now I can buy Heart Smart Bisquick and I make this coffee cake. I've also made some changes healthier recipe.
Instead of 100% using Splenda Sugar Blend. I added skim milk to the recipe instead of all. Original recipe calls three tablespoons butter or margarine, but replaced sugar-free fruit compote. To reduce preparation time, I use dried apples can be used fresh. And instead of making my own crumb topping apple crisp I used a whipped mixture.
Children will love this healthy version of coffee cake and I think you will too. You may want to make two cakes of coffee while you're there. Eat one and freeze the other for breakfast. Serve with yogurt coffee cake without fat, fresh or chilled pink grapefruit and white. Apple Crisp Coffee Cake will bring a smile to your day.
Ingredients
1 1 / 3 cup Bisquick Heart Smart
1 / 2 cup Splenda ® Blend
1 / 2 cup dried apples, cut into half inch pieces
1 large egg
3 / 4 cups milk skim
1 teaspoon pure vanilla extract
3 tablespoons unsweetened applesauce
8 packages of apple crisp mix overcoming 1/2-ounce
4 tablespoons extra light olive oil
Method
Measure Bisquick, Splenda Blend and dried apples in a bowl mass. Whisk the dry ingredients. In a bowl small, combine the egg, skim milk, vanilla and applesauce. Beat well with a fork. Add wet ingredients to dry and stir just until blended.
Pour the batter into a 10-inch oven dish glass pie covered with cooking spray test. Put the mixture passing crisp apple in a bowl or large pot. Working 4 tablespoons extra light olive oil in combination with a fork. Sprinkle filling evenly over the coffee cake. Bake at 350 degrees for 30 minutes. Serves 8 servings.
Copyright 2008 by Harriet Hodgson
Harriet Hodgson has been an independent journalist for 30 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 14th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from http://www.amazon.com
Centering Corporation — North America’s oldest and largest grief resource center, is publishing her 26th book, “Writing to Recove: The Journey from Loss and Grief to a New Life.” In addition, the company is publishing two companion products, the “Writing to Recover Journal,” which contain 100 affirmations, and the “Writing to Recover Afformations Calendar.”
Please visit Harriet’s website for more information on this busy author and grandmother.
