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Nutrition
Facts:
(per serving) |
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Calories
280
Fat 10g
Cholesterol 25mg
Sodium 170mg
Carbohydrates 39g
Fiber 1g
Protein 8g
Soy Protein 4g |
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This recipe is: |
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Vegetarian
Low Cholesterol |
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Recipes - Desserts
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Blueberry
Streusel Coffeecake
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| by
Kathy Farrell-Kingsley |
| Serves: 9 |
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| Served
warm or at room temperature, this crumb topped
blueberry cake is inviting for brunch, breakfast,
or just as a snack. |
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| Measures
Translation Table |
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| Ingredients: |
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1/4 cup vegetable
oil
1 large egg, lightly beaten
1/2 cup vanilla soymilk
1 cup plus 2 Tablespoons all-purpose
flour
3 scoops GNC
Soy Protein, Unflavored
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or thawed frozen blueberries
Topping
1/3 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 cup broken walnuts
1 tablespoon melted butter
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| Instructions: |
- Preheat the oven to 375°F. Grease
a 9 x 9 x 2-inch pan.
- In a large bowl, combine the oil, egg,
and soymilk.
- In a small bowl, mix the flour (1 cup
+ 2T.), GNC Soy Protein, sugar, baking
powder and salt.
- Add the dry ingredients to the milk
mixture and mix well.
- Make the topping: In a medium bowl,
combine all ingredients for topping and
mix well.
- Pour the cake batter into the prepared
pan. Sprinkle the blueberries evenly over
the batter, then sprinkle with the topping
mixture.
- Bake the cake until top is golden and
cake is baked through, 25 to 30 minutes.
- Set on a wire rack and let cool.
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