Raspberry Coffee Ring(Low-Fat)
A light and flavorful raspberry coffee ring featuring a tender whole wheat and oat bran batter infused with lemon zest, bursting with fresh raspberries. Its low-fat content makes it a delightful treat for breakfast or brunch, appealing to those seeking a healthier, fruity baked good with a moist, aromatic crumb.
Ingredients
- 1 cup flour ⓘ
- 2/3 cup unprocessed oat bran ⓘ
- 1/2 cup whole wheat flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1 cup firmly packed brown sugar ⓘ
- 1 1/4 cups vanilla low-fat yogurt ⓘ
- 1/4 cup Egg Beaters ⓘ
- 1 egg white ⓘ
- 1/2 teaspoon grated lemon rind
- 1 cup fresh raspberries ⓘ
- 1 tablespoon flour
- 1/2 cup powdered sugar ⓘ
Instructions
- Combine flour, oat bran, whole wheat flour, and baking soda in a large mixing bowl.
- Make a well in the center of the mixture.
- Combine yogurt, Egg Beaters, egg white, and lemon rind in a separate bowl.
- Add the yogurt mixture to the flour mixture, stirring just until dry ingredients are moistened.
- Toss the raspberries in 1 tablespoon of flour.
- Gently fold the raspberries into the batter.
- Spoon the batter into a 6-cup Bundt pan coated with cooking spray.
- Bake at 350°F for 45 minutes or until tests are done.
- Let cool in the pan for 10 minutes.
- Remove from pan and cool on a wire rack.
- Mix powdered sugar with a little water or milk to make a glaze and drizzle over the cooled cake if desired.
Nutrition & Diet Analysis (per serving)
704
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).