CRANBERRY COFFEE CAKE WEDGES

Cranberry Coffee Cake Wedges image

A friend gave me this recipe, but it was with raisins and regular sugar, butter and sour cream which I changed to Splenda, light butter and fat-free yogurt. My husband can't tell I've changed anything but the raisins! -Carol Barbee, Jasper, Montana

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/3 cup dried cranberries
1 cup boiling water
2 cups all-purpose flour
3 tablespoons plus 1 teaspoon sugar blend, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons cold reduced-fat butter
1 cup fat-free plain yogurt
1 large egg, separated, room temperature
1/2 teaspoon ground cinnamon

Steps:

Place cranberries in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside., In a large bowl, combine the flour, 3 tablespoons sugar blend, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs; stir in reserved cranberries. Combine yogurt and egg yolk; add to crumb mixture and stir until a soft dough forms (dough will be sticky). , Turn onto a floured surface; gently knead 6-8 times. Transfer to a baking sheet coated with cooking spray. Pat into a 9-in. circle; cut into eight wedges, but do not separate. Beat egg white; brush over dough. Combine cinnamon and remaining sugar blend; sprinkle over the top. Bake at 425° for 15-18 minutes or until golden brown. Remove to wire rack. Serve warm.

Nutrition Facts : Calories 202 calories, Fat 5g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 412mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.