Strawberry Rhubarb Coffee Cake

Ingredients

• 1 cup plus 3 tablespoons sugar, divided
• 1/4 cup cornstarch
• 1-1/2 cups fresh or frozen strawberries, quartered
• 1-1/2 cups rhubarb, cut into 1/2-inch pieces
• 2 cups biscuit/baking mix
• 2/3 cup skim milk
• 4 egg whites
• 2 tablespoons applesauce

Topping

• 1 package (3.4 ounces) instant vanilla pudding mix
• 1/2 cup sugar
• 1/4 cup cold margarine

Directions

In a saucepan, combine 1 cup of sugar and cornstarch. Add fruit; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from the heat; allow to cool. Meanwhile, in a mixing bowl, combine the biscuit mix, milk, egg whites, applesauce, and remaining sugar; mix well.

Spread two-thirds of the batter into a greased 13 x 9-inch baking pan. Spread with fruit mixture. Spoon remaining batter over the top. For topping, combine pudding mix and sugar. Cut in margarine until crumbly; sprinkle over batter.

Bake at 350 degrees for 35-40 minutes.

Yield: 15 servings

Nutrition Information Per Serving

• Calories: 212
• Fat: 4 g.
• Sat. Fat: 1 g.
• Trans Fat: 0 g.
• Sodium: 365 mg
• Carbs: 41 g.
• Fiber: 1 g.
• Protein: 2 g.