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Add a photoServings: 10
Ingredients
- 1/4 c. butter softened
- 2 ounce Neufchatel cheese
- 2 ounce ricotta cheese part skim lowfat milk
- 1 c. sugar
- 1 x egg
- 1 tsp vanilla
- 1 c. all-purpose flour
- 1 tsp baking pwdr
- 1/4 tsp salt
- 2 c. blueberries
- 2 Tbsp. sugar
- 1 tsp cinnamon
Directions
- Preheat oven to 350 degrees F. Spray a 9 inch round baking pan with cooking spray. Set aside.
- In a medium mixing bowl, beat together butter, Neufchatel cheese, and ricotta cheese, at medium speed with an electric mixer, till creamy. Add in sugar in thirds; beating well after each addition. Beat in egg and vanilla. In a small bowl, combine flour, baking pwdr, and salt. Stir into wet mix. Mix in blueberries.
- Pour batter into prepared pan. In a small bowl, mix together sugar and cinnamon. Sprinkle over batter. Bake for 1 hour. (Cake will be very moist).
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- NOTES : This delicious lowfat coffeecake is light and airy in texture (like a really good muffin), choc full of fruit, and has a crunchy topping. You can use fresh or possibly frzn blueberries. You can serve it hot (ala mode) or possibly cool.
- Servings Per Recipe: 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 10 servings | |
| Calories 221 | |
| Calories from Fat 63 | 29% |
| Total Fat 7.14g | 9% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 248mg | 10% |
| Potassium 60mg | 2% |
| Total Carbs 36.86g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 25.63g | 17% |
| Protein 3.27g | 5% |
