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Ingredients
| all-purpose flour (unsifted): 1/4 cup |
| granulated sugar: 1/2 cup |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| ground nutmeg: 1/4 tsp |
| eggs: 1 |
| lowfat plain yogurt: 2/3 cup |
| olive oil: 2 tsp |
| vanilla extract: 1/2 tsp |
| mangos (sliced): 1 cup |
| all-purpose flour (unsifted): 1 tsp |
| flaked coconut meat: 1 oz |
Tropical coffee cake
Credit: www.diabeticlivingonline.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. Lightly grease and flour a 9x11/2-inch round baking pan; set aside. In a large bowl stir together the 1-1/4 cups flour, the sugar plus sugar substitute or the sugar, baking powder, baking soda, salt, and nutmeg. Make a well in the center of the flour mixture; set aside.
2. In a small mixing bowl stir together the egg, yogurt, oil, and vanilla. Add the egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Toss chopped mango with the 1 tablespoon flour; gently fold into batter. Spread batter into prepared pan.
3. Sprinkle coconut over batter in pan. Bake in a 350 degree F oven for 35 minutes. Serve warm. Makes 8 servings.
4. Using the 1/2 cup sugar option: 193 calories and 34 g carbohydrate