Chocolate Swirl Coffee Cake
1 1/2 cups Bisquick Reduced Fat Baking Mix
1/2 cup Splenda Granular*
1/2 cup water
2 tablespoons Land O Lakes no-fat sour cream
1 egg or equivalent in egg substitute (I used the sub)
1/4 cup Hershey's Lite Chocolate Syrup
1/4 cup flaked coconut (I omitted this)
1/4 cup chopped walnuts
Preheat oven to 375 degrees.
Spray an 8x8 baking dish with butter flavored cooking spray.
In a large bowl, combine baking mix and 1/4 cup Splenda. Stir
in water, sour cream and egg. Spread batter into prepared pan.
Drizzle syrup evenly over top. Swirl batter with a fork for
marbelized effect. In a small bowl, combine coconut, walnuts
and remaining 1/4 cup Splenda. Sprinkle over top.
Bake 20-25 minutes. Place on a wire rack and cool.
Cut into 8 servings.
Serves 8 - Each serving equals:
HE: 1 Bread, 1/4 Protein, 1/4 Fat, 1/4 SLider, 5 Optional Calories
153 Calories, 5g fat, 3g protein, 24g carb, 289mg sodium, 30mg clacium, 1g fiber
Diabetic Exchanges: 1 1/2 Starch/Carbohydrate, 1 Fat