Raspberry Buckle

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Raspberry Buckle
Bake Time: 30 minutes
Prep Time: 20 minutes
Yield: Makes 8 servings

Ingredients:

1-1/4cups all-purpose flour
1/2cup plus 2 tablespoons sugar substitute,* divided
2tablespoons granulated sugar
1-1/4teaspoons baking powder
1/4teaspoon baking soda
1/4teaspoon salt
2/3cup low-fat buttermilk
1/4cup plus 2 tablespoons cholesterol-free egg substitute, divided
2tablespoons butter, melted
1teaspoon vanilla
2ounces reduced-fat cream cheese, softened
1-1/4cups fresh or frozen raspberries, thawed
1tablespoon powdered sugar




Preparation:


1.Preheat oven to 375°F. Lightly coat 9-inch round baking pan with nonstick cooking spray; set aside.2.Combine flour, 1/2 cup sugar substitute, granulated sugar, baking powder, baking soda and salt in large bowl. Combine buttermilk, 1/4 cup egg substitute, butter and vanilla in small bowl; add to flour mixture. Stir until blended. Spread in prepared pan.3.Beat cream cheese and remaining 2 tablespoons sugar substitute in small bowl with electric mixer at medium speed until blended. Beat in remaining 2 tablespoons egg substitute.4.Sprinkle raspberries over batter. Drop spoonfuls of cheese mixture over top. Bake 30 to 33 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes on wire rack. Sprinkle with powdered sugar. Serve warm.




Nutritional Information:



Serving Size: 1 piece (1/8 of total recipe)



Fiber
2 g



Carbohydrate
38 g



Cholesterol
13 mg



Saturated Fat
3 g



Total Fat
5 g



Calories from Fat
24 %



Calories
185



Protein
5 g



Sodium
241 mg




Dietary Exchange:



Meat
1/2



Fruit
1/2



Starch
2



Fat
1/2