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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

1 small loaf Corn Bread
3/4 lb turkey sausage, casings removed
1 Tbs light margarine
2 cups chopped onions
1 1/2 cups chopped celery
2 tsp dried sage
1 tsp dried marjoram
1 tsp dried rosemary, crumbled
1/2 cup nonalcoholic white wine
1/2 cup sliced scallions
1/4 cup fat-free egg substitute
1 cup reduced-fat chicken broth

Crumble corn bread into a large, shallow pan. Bake at 375 degrees, stirring often, until golden brown, 15 to 20 minutes. Break up sausage and cook over medium-high heat in a nonstick skillet until browned and cooked through, 5 to 7 minutes. Transfer to a bowl.

Add margarine to skillet and heat until melted. Add onions and celery. Cook, stirring often, until vegetables are tender, 4 to 5 minutes. Add sage, marjoram and rosemary. Cook, stirring constantly, for 2 minutes. Add vegetable mixture to sausage. Mix in corn bread, wine, scallions and egg substitute.

Coat a 3-quart casserole with nonstick spray. Spoon stuffing into casserole and drizzle with broth. Cover and bake at 325 degrees for 30 minutes. Uncover; bake until golden, 20 to 30 minutes.

Nutritional Information Per Serving: Calories: 270; Fat: 7.8 grams (26% of calories); Cholesterol: 38 milligrams; Sodium: 405 milligrams; Fiber (grams) 3.5.

Servings: 8