yummy treat

What do you do with extra yummy fruit you don’t want to go to waste?  Easy.  Look up a recipe and start baking.  I made this scrumptious dessert and it was eaten up in one night (by my family of course), but I did manage to get a piece for myself for tomorrow morning.  It will be a nice treat in the morning with my coffee.  Bake & enjoy this yummy treat…

Ingredients:

  • 1 cup all-purpose flour
  • 1/3 cup sugar  (I used Splenda)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup reduced-fat plain yogurt  (I used vanilla chai yogurt, it was yummy!)
  • 2 tablespoons butter or stick margarine  (I used Crisco)
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 1 cup fresh or frozen unsweetened raspberries
  • 1 tablespoon sliced almonds  (I didn’t have almonds, so I used chopped pecans)
  • GLAZE:
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon fat free milk
  • 1/4 teaspoon vanilla extract

Directions:

  1. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened. Spoon two-thirds of the batter into an 8-in. round baking pan coated with nonstick cooking spray. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
  2. Bake at 350 degrees for 35-40 minutes  (I only baked mine for 30 minutes and it was just right) or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature.  (I would double the glaze because I like that sticky stuff all over my cake, but if you want less than just use the amount shown.)

Afterall, what better way to use those fresh raspberries than make a sugary treat for yourself & people you love.  Enjoy.

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