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Diabetic Mango Coffee Cake
1 h 20 m
Diabetic Living Magazine
“Whether you serve it for dessert or a brunch, this fruity low-fat coffee cake recipe is a moist, delicious treat.”
Nonstick cooking spray
½ cup sugar or sugar substitute-sugar blend equivalent to ½ cup sugar (see Tip)
¼ cup vegetable oil
¾ cup fat-free milk
⅓ cup refrigerated or frozen egg product, thawed, or 2 egg whites
⅔ cup all-purpose flour
½ cup whole-wheat flour
2 teaspoons baking powder
½ teaspoon finely shredded lime peel
¼ teaspoon ground cardamom or ground allspice
1¼ cups quick-cooking rolled oats
1Preheat oven to 375°F. Lightly coat a 9 x 1- ½-inch round baking pan with nonstick cooking spray; set aside. Seed, peel, and chop one of the mangoes; set aside. Seed, peel, and slice the remaining mango; set aside.
2In a large bowl, stir together sugar and oil. Add milk and egg. Beat with an electric mixer on medium speed for 1 minute.
3In a small bowl, combine all-purpose flour, whole-wheat flour, baking powder, lime peel, and cardamom or allspice. Add to beaten mixture; beat until combined. Stir in oats and chopped mango. Spoon into prepared pan. Arrange sliced mango over batter.
4Bake for 35 to 40 minutes or until a toothpick inserted near the center of the cake portion comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm.
Tip: If using a sugar substitute-sugar blend, we recommend Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Be sure to use package directions to determine product amount equivalent to ½ cup sugar. Nutrition Facts Per Serving with Substitute: 190 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 73 mg sodium, 30 g carbo., 3 g fiber, 4 g pro. Exchanges: 1 starch, 1 other carbo., 1 fat Carb choices: 2