Cranberry Orange Coffecake

This was a delicious, light breakfast.

Cranberry Coffeecake


1/2 cup Craisins
1 TB brown sugar
3/4 cup Splenda, divided
1 tsp. orange rind, grated
1 tsp cinnamon
¼ c. chopped pecans
1 TB quick cooking oats
1-1/2 cups reduced fat Bisquick
1 egg
1/4 tsp. salt
1/4 cup frozen orange juice concentrate
1/3 cup skim milk
2 TB light margarine

Preheat oven to 400^. In small bowl, combine craisins, brown sugar, ¼ cup Splenda, orange rind, cinnamon, pecans, and oats. Spray bundt pan with cooking spray and pour Craisin mixture evenly around pan. In medium bowl combine, Bisquick, egg, salt, orange juice, milk, margarine and remaining Splenda. Pour over cranberries. Bake coffeecake at 400° F until wooden pick inserted in center comes out clean, 25-30 minutes. Immediately invert coffeecake onto serving plate. Serve warm.

Yield: 12 servings. Per serving= 120 Calories; 4g Fat (29.6% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 265mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates