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(created by Nina Swan-Kohler)
4 cups Pioneer Low-Fat Biscuit & Baking Mix
1 cup Burleson's Honey
1 cup low-fat raspberry or mixed berry yogurt
2 eggs or 1/2 cup egg substitute
1 teaspoon Adams Best Vanilla
1 teaspoon Adams Butter Flavor
1 teaspoon Adams Almond Extract
1 cup fresh or frozen raspberries, blueberries, or blackberries
1/4 cup Burleson's Honey (for glaze)
Preheat oven to 325 degrees. Place biscuit mix in large bowl, make a well in center. In another bowl, combine honey, yogurt, milk, eggs, and flavorings. Stir into biscuit mix until moistened. Spoon about 1/2 batter into an oiled bundt (tube) baking pan. Sprinkle berries over the batter in the pan; top with remaining batter. Bake in heated oven for 35-40 minutes or until a wooden pick inserted comes out clean. Place on wire rack to cool for 10 minutes. Invert to remove cake from pan. Heat 1/4 cup honey in microwave on high for 20 seconds; drizzle over coffee cake. Serve warm or at room temperature.
Nutrients Per Serving: 261 Calories, 5g Protein, 65g Carbohydrates, 1 g Dietary Fiber, 1g Total Fat, .3g Saturated Fat, 2mg Vitamin C, 27mg Cholesterol.
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