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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 cups sugar 1/4 cup canola oil 1 tablespoon minced lemon zest 1 egg, lightly beaten 2 egg whites, lightly beaten 1 cup Low-Fat Blend (1 cup nonfat plain yogurt blended with 1 cup low-fat or nonfat cottage cheese) 2 1/2 teaspoons vanilla extract 2 teaspoons fresh lemon juice 2 cups all-purpose flour 1 tablespoon baking powder 1/2 cup coarsely chopped pecans 4 tablespoons light brown sugar 11/2 teaspoons ground cinnamon Instructions: This recipe is brought to you by Julee Rosso, co-author of The Silver Palate Cookbook & author of Great Good Food. A classic sour-cream coffee cake that I've loved for ages, With Low Fat Blend, the fat is reduced dramatically 1. Preheat the oven to 350 degrees. 2. In a large bowl, cream the sugar, oil, and zest. Add the egg and egg whites and mix completely. Blend in the Low-Fat Blend. Add the vanilla and lemon juice and combine. 3. Slowly add the flour and baking powder, stirring until completely blended. 4. Lightly spray or wipe a 10-inch bundt pan with vegetable oil, then lightly dust with flour. Pour two-thirds of the batter into the pan. 5. In a small bowl, combine the nuts, brown sugar, and cinnamon. Sprinkle the nut mixture evenly over the batter, then gently pour in the remaining batter. Place in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Notes: Celebrity recipe |
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