Raspberry Coffee Cake

I made this last week. My friends at the market liked it, but I thought it was too dry. And I wish I’d given it a dash or two of cinnamon…

Raspberry Coffee Cake
1 cup raspberries

4 Tablespoons brown sugar
1 cup reduced fat Bisquick®
1/3 cup Splenda sugar substitute
1/2 teaspoon baking powder
1/8 teaspoon salt
2 ounces light cream cheese
2 tablespoons light margarine, melted
1 teaspoon vanilla extract
1 large egg

Combine the raspberries and brown sugar in a small bowl and toss to mix. Combine Biquick, Splenda, baking powder and salt in a bowl and mix well. Mix the cream cheese, margarine, vanilla and egg in a bowl. Add the mixture to the Bisquick mixture, stirring just until moistened. Spread 2/3 of the batter (will be thick) into an 8-inch round baking pan sprayed w/nonstick cooking spray. Sprinkle w/the raspberry mixture. Spread with the remaining batter. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool on wire rack for 10 minutes before serving.
Yield: 6 servings. Per serving:
166 Calories; 6g Fat (31.8% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 448mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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