Blueberry Yogurt Coffee Cake Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Dry yeast1⁄4 Ounce (1 Package)
 Lukewarm water1⁄4 Cup (4 tbs)
 Skim milk1⁄3 Cup (5.33 tbs)
 Low calorie blueberry yogurt8 Ounce
 Granulated fructose1 1⁄4 Teaspoon
 All purpose flour2 3⁄4 Cup (44 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1477 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.9%

Saturated Fat 0.67 g3.3%

Trans Fat 0 g

Cholesterol 14.9 mg

Sodium 179.9 mg7.5%

Total Carbohydrates 304 g101.5%

Dietary Fiber 10.8 g43.1%

Sugars 27.9 g

Protein 50 g100.4%

Vitamin A 0.6% Vitamin C 28%

Calcium 26.4% Iron 102.7%

*Based on a 2000 Calorie diet

Directions

Dissolve the yeast in warm water; set aside.
Scald the skim milk in a medium saucepan.
Add the yogurt and stir to dissolve.
Stir in the fructose.
Allow to cool to lukewarm.
When lukewarm, stir in yeast mixture.
In the same saucepan, stir in 1 c. (250 mL) of the flour.
Beat until smooth.
Gradually add remaining flour.
Cover and allow to rise for 1 1/2 hours.
Turn out onto board and knead until smooth and elastic. (Dough will be soft.) Form into a ball and wrap tighdy in plastic.
Place in refrigerator overnight. (You might have to punch dough down a second time and rewrap in plastic.) When ready to bake, place dough on a lightly floured surface; cut in half.
Roll each half into a small square to fit an 8 in. (20 cm) pan.
Place dough in a lightly greased 8 in. (20 cm) sq. pan.
Push dough to edges; using your finger, push a small ridge up the sides.
Cover and allow to rise until over double in size.
Bake at 350°F (175°C) for 25 to 30 minutes or until done.
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