20
Peach Coffeecake
1 medium ripe peach,
peeled and chopped
1
⁄2 cup reduced-fat sour
cream
1
⁄4 cup margarine or
butter, softened
1
⁄2 cup sugar, divided
1
⁄4 cup fat-free egg
substitute
1 cup all-purpose flour
1
⁄2 teaspoon baking
powder
1
⁄2 teaspoon baking
soda
1
⁄4 teaspoon salt
1 peach, peeled and
sliced
Spray 8x8x2-inch baking dish with no-stick cooking
spray.
Place chopped peach in small bowl. Mash with fork.
Add sour cream. Beat on Speed 4 about 1 minute,
or until well mixed.
Place margarine and sugar, reserving 1 tablespoon,
in medium bowl. Beat on Speed 5 about 1 minute,
or until fluffy. Add egg substitute. Beat on Speed 5
about 20 seconds, or until smooth. Add peach
mixture, reserving
1
⁄3 cup. Beat on Speed 5 about
30 seconds, or until smooth. Add flour, baking
powder, baking soda, and salt. Beat on Speed 3
about 30 seconds, or until blended. Beat on Speed
5 for 30 to 60 seconds, or just until smooth.
Pour batter into baking dish. Drizzle with reserved
1
⁄3 cup peach mixture. Top with peach slices. Sprinkle
with reserved 1 tablespoon sugar. Bake at 350°F for
30 to 35 minutes, or until toothpick inserted in
center comes out clean. Cool slightly. Serve warm.
Yield: 9 servings.
Per serving: About 169 cal, 3 g pro, 26 g carb,
6 g total fat, 1 g sat fat, 4 mg chol, 227 mg sod.
Apple Waffles
2 eggs, separated
3 tablespoons
margarine or butter,
melted
1 cup lowfat milk
1
3
⁄4 cups all-purpose
flour
1 tablespoon baking
powder
1
⁄2 teaspoon cinnamon
1 cup shredded apple
Place egg whites in small bowl. Beat on Speed 7
about 40 seconds, or until stiff peaks form. Set
aside.
Place egg yolks, margarine, and milk in medium
bowl. Beat on Speed 4 about 20 seconds, or until
blended. Add flour, baking powder, and cinnamon.
Beat on Speed 3 about 30 seconds, or until blended.
Beat on Speed 5 about 20 seconds, or until smooth.
Add apple. Beat on Speed 3 about
15 seconds, or until combined. Add egg whites.
Beat on Speed 2 about 15 seconds, or until blended.
Spray waffle iron with no-stick cooking spray. Heat
according to manufacturer’s directions. Pour about
1
⁄3 cup batter for each waffle onto iron. Bake until
steaming stops and waffle is golden brown.
Yield: 6 servings (1 waffle per serving).
Per serving: About 242 cal, 7 g pro, 34 g carb,
9 g total fat, 2 g sat fat, 75 mg chol, 239 mg sod.
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