Sunday, October 23, 2011
Such a delicous breakfast treat. Of course I could eat this for breakfast, lunch, and dinner. This recipe is so simple and its perfect for the family thats not all low carb because everyone loves it. Definitely recieves a 2 thumbs up from me so give it a try.
Nonstick cooking spray
3/4 cup soy flour
3/4 cup plus 1 Tbsp. bulk sugar substitute
2 tsp. baking powder
3 large eggs
1/2 cup unsweetened soy milk
1-1/2 tsp. vanilla extract
1/2 cup blueberries
8 oz. reduced-fat cream cheese, softened
3 Tbsp. trans fat-free margarine
1/2 cup almond flour
1/2 tsp. ground cinnamon
Place oven rack in the center position and preheat to 375°F. Spray an 8-inch oven-safe skillet or round cake pan with nonstick cooking spray, and sprinkle 1 Tbsp. of bulk sugar substitute around the bottom and edges. In a large bowl, combine soy flour, 1/2 cup of the sugar substitute, and the baking powder. Whisk in 2 eggs, soy milk, vanilla extract, and 1/3 cup of tap water until completely mixed. Fold 1/4 cup of the blueberries into the batter, and then pour into the prepared skillet or cake pan, spreading evenly. In a medium bowl, combine cream cheese and remaining 1 egg, mixing well. Pour over batter in cake pan and spread evenly. Top with remaining 1/4 cup of blueberries. In another bowl, combine margarine, almond flour, cinnamon, and remaining 1/4 cup of sugar substitute to create the crumb topping. Crumble over the top, all in the cake pan. Bake for 35 minutes or until a toothpick inserted into the cake comes out clean of any batter. Let cool 10 minutes before slicing into 8 equal slices.