Lemon-Oat Blueberry Coffee Cake
Ingredients:
One package reduced-fat blueberry muffin mix
Two egg whites or 1/4-cup egg substitute
3/4 cup water
1 teaspoon grated lemon peel
1/4 cup old-fashioned or quick-cooking oats
2 tablespoons sugar
Directions:
Heat oven to 350-degrees. Use ungreased nonstick 9 x 1-1/2-inch round cake pan, or spray bottom only of pan with cooking spray. Drain blueberries from muffin mix, rinse and set aside.
Stir muffin mix, egg whites, water and lemon peel in medium bowl until moistened (about 50 strokes). Fold blueberries and ¼-cup oats into batter. Pour into pan. Sprinkle with ¼-cup oats and the sugar; press lightly.
Bake 30 to 35 minutes or until light golden brown and toothpick inserted in center comes out clean. Serve warm or cool.
Note: This is very good with fat free Cool Whip on top, while still a bit warm.
Nutrition information per serving: Calories: 130
Fat: 0.5g
Cholesterol: 0
Sodium: 200mg
Carbohydrate: 30g
Fiber: 0
Protein: 2g
