Apricot Nut Coffeecake

52% calorie reduction from traditional recipe

Walnut Filling
1/2 cup sugar-free apricot preserves or spreadable fruit
3/4 cup Equal? Spoonful*
4 teaspoons ground cinnamon
1/2 cup chopped walnuts

Coffeecake
2 1/2 cups reduced-fat baking mix (Bisquick)
2 cups Equal? Spoonful**
2 tablespoons cornstarch
1 cup low fat vanilla yogurt
6 tablespoons stick butter or margarine, melted
1/4 cup 2 % milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract

*May substitute 12 packets Equal? sweetener

**May substitute 48 packets Equal? sweetener

For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal? Spoonful, cinnamon and nuts in small bowl; set aside.

For Coffeecake, combine baking mix, 2 cups Equal Spoonful and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well-sprayed 9 or 12 cup Bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.

Bake in preheated 350 degree F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack.

While still warm, spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.

Makes 16 servings

Nutrition information per serving: 164 cal., 3 g pro., 19 g carb., 9 g fat, 39 mg chol., 237 mg sodium

Food exchanges: 1 starch, 2 fat