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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Saturday, June 1, 2013

Banana Berry Coffee Cake

It's not blueberry season ... yet ... but they were on sale at the local grocery store and looked yummy.....and they sat in the fridge while I wasn't feeling well. And then there were the bananas sitting on the counter getting more and more ripe each day. So what did I do? I went to Tidwell's and bought another flat of strawberries!!  OY!!!  Time to get busy! First things first......is this delicious coffee cake I 'whipped up' this morning. Oh is it good!!!!!

BANANA BERRY COFFEE CAKE
Makes 9 Servings
1 Serving WITH Nuts = 4 PointsPlus™
1 Serving WITHOUT Nuts = 3 PointsPlus™

 
1 3/4 cups PLUS 1 tsp all-purpose flour, divided
5 TBSP Splenda granulated
4 TBSP light butter, cold
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup fat-free egg substitute
1/3 cup fat-free milk
1 cup mashed very ripe bananas
1 1/2 cups blueberries (if frozen, do NOT that)
1/4 cup chopped walnuts – optional


Preheat oven to 350ยบ. Spray an 8x8” baking dish.

In a small bowl, whisk together 3/4 cup flour and Splenda granulated. Cut in the cold butter with a pastry blender or 2 forks using 'scissor' motions until mixture resembles coarse crumbs. Place 1/2 of this mixture in a medium bowl.

In the medium bowl (from above), add 1 cup flour, baking powder, baking soda, cinnamon and nutmeg; mix well. Add egg substitute, milk and mashed bananas; mix just until combined being careful not to overmix.



Toss the berries with the 1 tsp flour. Stir into the batter along with the chopped walnuts if you use them.



Spread evenly in the baking dish and sprinkle the reserved topping on the batter.



Bake 40 – 45 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool on a wire rack.

MY SPIN: I used a little more than 1 1/2 cups of blueberries and a heaping tsp of cinnamon. I would put some cinnamon in the topping mixture that is reserved to add a little more flavor to the topping of the finished coffee cake.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan
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