Food & Recipes

Make-Ahead Holiday Breakfast

Overnight Blueberry Streusel Coffee Cake continued...

• Coat a 9 x 9 x 2-inch square baking dish (or similar round pan) with canola cooking spray.
• Add cake flour, whole wheat pastry flour, sugar or Splenda, baking powder, salt, canola oil, fat free sour cream, lowfat milk, and egg to large mixing bowl and beat for about 30 seconds until blended. Carefully stir in blueberries and spread in prepared pan.
• Add the crumb topping ingredients to a small food processor (or use a pastry blender and a medium-sized bowl) and mix together briefly--just until blended and crumbly. Sprinkle topping evenly over cake batter.
• Cover dish well and put in refrigerator overnight.
• In the morning, preheat oven to 375 degrees. Bake in center of oven until cake tests done (about 45 minutes).

Makes 8 servings.

Per serving (using Splenda): 219 calories, 6 g protein, 32 g carbohydrate, 8 g fat (1 g saturated fat, 4.1 g monounsaturated fat, 2.6 g polyunsaturated fat), 27 mg cholesterol, 3 g fiber, 398 mg sodium. Calories from fat: 33 percent

Per serving (using sugar): 340 calories, 6 g protein, 63 g carbohydrate, 8 g fat (1 g saturated fat, 4.1 g monounsaturated fat, 2.6 g polyunsaturated fat), 27 mg cholesterol, 3 g fiber, 398 mg sodium. Calories from fat: 21 percent.