Sunday, October 4, 2009

Paula Deen's Lean: Ultimate Coffee Cake

I look forward all week to Sundays in my house. Sleepin' in a little (8:30 if we are lucky), spending time as a family and...BREAKFAST! I just love Sunday breakfast! It is the one day where we can take our time and really eat something good. Everyone needs a day off from the usual breakfast bars, oatmeal and bananas. French toast is usually the dish of choice, but this Sunday I wanted to try out something a little different. Since we were heading over to my in-law's for Chip Beef Gravy, which is in no way "lean", I didn't have to worry about cooking the main breakfast dish. So, I made Paula's Ultimate Coffee Cake for a little something to nibble on while talking and drinking our coffee. Here's how I leaned it out.

ULTIMATE COFFEE CAKE
Yields 6 to 8 Servings

INGREDIENTS

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package FAT FREE/SUGAR FREE butterscotch pudding mix
1/2 cup SPLENDA BROWN SUGAR, packed
1 stick (1/2 cup) I Can't Believe It's Not Butter, melted



DIRECTIONS

The night before place frozen rolls in well greased (with cooking spray) Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle SPLENDA brown sugar over pudding mix. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Preheat oven to 350 degrees F.


Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

THE OUTCOME

Well, I feel that I need to mention that this was not my first attempt at Paula's Ultimate Coffee Cake. The first time I made this was not so great. Actually, it was awful and the entire thing ended up in the trash. What did I do to mess this up so bad? Well, just remember that when the recipe calls for a Bundt pan...use a Bundt pan. I didn't know what one was at the time, so I just used a bread pan. I also put in more rolls than needed (24) and it rose over the pan. When it baked, all the sugar and pudding poured out over the sides. It was a mess! This was a good lesson for me. There are just some things about a recipe that can't be changed. But of course, being me and refusing to accept defeat by the Coffee Cake, I tried it again and this once disaster became a success. I used a Bundt pan, only used 16 rolls and made changes to the ingredients that cut tons of calories and saturated fats. In the end, everyone liked it and I will definitely make it again. ENJOY!!


4 comments:

  1. I LOVE IT- I found you on SITS and am a huge fan of Paula Deen's but like you - some of it is just too much. We are also an active family and I could use a little twist on our regular recipes.

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  2. Looks great! I just love Paula Deen! Great blog!

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  3. Yummy! And French toast? A favorite here....bet you don't have a slimmer version of that though......stopping by from SITS....

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  4. I am totally adding your blog to my reader! I love Paula Dean, but my waist not so much!

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