I love a good coffee cake and this recipe only has 3 grams of fat per serving. Whenever I make this in my house, it’s gone within 24 hours! Now I know to make 2.

3 1/3 cups reduced-fat buttermilk baking mix
1/2 cup sugar
3 tablespoons unsalted butter or margarine
2/3 cup fat-free egg substitute
1/2 cup skim milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup spreadable fruit (strawberry, raspberry, blueberry, etc)
1/2 cup confectioners sugar

Preheat the oven to 350 degrees F. Spray a 15×10 inch jelly-roll pan with nonstick cooking spray.
In a large bowl, combine the baking mix and sugar. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Add the egg substitute, milk, and the extracts; with a wooden spoon, stir until just combined.
Spread two-thirds of the batter into the pan and smooth the top. Spoon the spreadable fruit evenly over the batter. Drop the remaining batter by tablespoonfuls evenly over the fruit. Bake until light brown and a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan on a rack for 10 minutes.
Meanwhile, whisk the confectioners sugar with 1 tablespoon of water until smooth. Drizzle evenly over the top of the cake while it is still warm.

Serves 18