Cranberry Coffee Cake Wedges

Cranberry Coffee Cake Wedges

Donna A
Edited on Jul 06, 2009

This is a easy breakfast dish or great for a 3:00 snack. Serves 8. 1 wedge equals 202 calories.


1/3 cup dried cranberries
1 cup boiling water
2 cups flour
3 tablespoons plus 1 teaspoon sugar blend, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons reduced fat butter
1 cup fat free plain yogurt
1 egg, separtated
1/2 teasppoon ground cinnamon


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 stickey). Turn onto a floured surface; gently knead 6-8 times. Transfer to a baking sheet coated with cooking spray. Pat into a 9 inch circle, cut into 8 wedges, but do not separate. Beat egg white brush over dough. Combine cinnamon and remaing sugar blend. Sprinkle cover over the top. Bake at 425 degrees for 15-18 or until golden brown. Remove to wire rack. Serve warm.

Not a NESTLÉ®-tested recipe.

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