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Ingredientes
- 1 3/4 c. All-purpose flour
- 6 Tbsp. Sugar
- 2 1/4 tsp Baking pwdr
- 1/4 tsp Salt
- 1/4 tsp Grnd cinnamon
- 1/8 tsp Grnd nutmeg
- 7 Tbsp. Skim lowfat milk
- 3 Tbsp. Vegetable oil
- 1 Tbsp. Vanilla extract
- 1 x Egg, lightly beaten
- Vegetable cooking spray
- 2 c. Fresh raspberries
- 1 c. Fresh blueberries
- 3 Tbsp. Sugar
- 1/2 c. Red currant jelly, melted
Direcciones
- Combine first 6 ingredients in a large bowl; make a well in center of mix.
- Combine lowfat milk and next 3 ingredients; stir well. Add in to dry ingredients, stirring just till moistened. Spread batter proportionately in a thin layer over bottom of a 13- x 9- x 2-inch baking pan coated with cooking spray. Scatter fresh raspberries and blueberries over batter; sprinkle with 3 Tbsp. sugar.
- Cover and bake at 350 deg for 25 min. Uncover and bake an additional 15 min or possibly till a wooden pick inserted in center comes out clean. Spoon melted jelly over kuchen.
- Yield: 15 servings (serving size: 1 [3- x 2-1/2-inch] piece).
- Serving Ideas : Serve hot or possibly at room temperature.
- NOTES : Kuchen is a traditional German yeast-raised coffeecake. This one is made without yeast, but it's just as good as the original version-and faster to make.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 199 | |
| Calories from Fat 37 | 19% |
| Total Fat 4.15g | 5% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 16mg | 5% |
| Sodium 298mg | 12% |
| Potassium 87mg | 2% |
| Total Carbs 37.87g | 10% |
| Dietary Fiber 2.2g | 7% |
| Sugars 19.33g | 13% |
| Protein 2.99g | 5% |
