Raspberry Cream Cheese Coffee Cake

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• 8 Servings
• Prep: 25 min. Bake: 25 min. + cooling

Ingredients

• 3 tablespoons butter, softened
• 3/4 cup sugar, divided
• 1/4 cup plus 2 tablespoons egg substitute, divided
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 cup fresh raspberries
• 2 ounces reduced-fat cream cheese
• 1 teaspoon confectioners' sugar

Directions

• In a large bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk.
• Pour into a 9-in. springform pan coated with cooking spray; sprinkle with berries. In a small bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries.
• Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with confectioners' sugar. Serve warm. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: 1 slice equals 221 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 289 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.