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Blueberry Streusel Coffee Cake |
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Serves: 24
B Choice Wonderful
Topping:
1/2 cup brown sugar
2 teaspoons cinnamon
3/4 cup or walnuts, chopped
3 tablespoons whole wheat flour
1 tablespoon butter melted
Batter:
1 cup sugar
1 cup brown sugar
2 teaspoons lemon juice
8 egg whites (powdered are most economical)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups whole wheat flour
3 cups yogurt plain, fat free
1 cup frozen blueberries or fresh
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Mix together topping ingredients until crumbly and set aside. Mix sugars, lemon juice, and egg whites until foamy. Stir in baking powder, soda, and salt. Alternate flour and yogurt. Mix well. Pour into a 9" x 13" pan sprayed with nonstick cooking spray. Sprinkle top with blueberries and 2/3 of the topping. With a spatula, fold the batter to produce a marbling effect. Sprinkle with remaining topping. Bake at 350 degrees for 30 to 35 minutes.
*This is not a diabetic recipe.
It's so wonderful to understand how to be "the worst you can be" and still be okay and not develop a "fat-storing" body. These desserts are not fat-loss choices for many people. They are delicious, healthy, coasting choices and rank worlds above typical junk-food sweets. And the cravings are gone because you're eating the ideal "Five Fingers of Nutrient Balance" throughout the day. Sweet, sweet freedom!
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