I found this recipe floating around Facebook, with no name, author, website, or affiliation. It just said, “This should be illegal.” I took one look at the ultra heavy ingredients and thought:
So here you are, dear readers…my lower-cal take on a really simple yet devilishly delicious coffee cake that tastes like eating cinnamon buns.
Now, a very important cook’s note. Cook this until the the dough rises in the center, not just on the sides. The sides rise very quickly, leading the cook to believe the coffee cake is finished baking. It’s not, and while gooey dough is yummy, too gooey isn’t. So make sure to leave it in until you’re confident the center is at least rising. I’d like to tell you how long that takes, but to be honest, I’m not sure. The original said 20-30 minutes. Talk about a wide time range. But to be honest, I ended up putting mine back into the oven a couple of times because I didn’t wait for the center to rise, and found myself cutting into uncooked pastry (after I let it cool, which royally screwed up my time gauge). My best educated guess is about 28 minutes. Just keep an eye on it and you’ll be fine.
Yields: 12 coffee cake slices
Cook Time: 25-30 minutes
2 (8oz) cans Pillsbury reduced fat crescent rolls
2 (8oz) packages Greek yogurt cream cheese (softened)
½ cup Truvia baking blend
1 tsp vanilla
2 Tbsp light butter made with canola oil (melted)
2 tsp cinnamon
4 tsp Truvia baking blend
Preheat oven to 350 degrees. Combine cream cheese cheese, Truvia baking blend, and vanilla in a mixer and whip until combined. Unroll and spread one can of crescent rolls along the bottom of an ungreased, 8×13 baking pan. Spread cream cheese mixture over top of crescent dough, then unroll and spread the second can of crescent rolls along the top of the mixture. Evenly spoon melted light butter over the top. For the topping, combine cinnamon and Truvia in a small bowl, then sprinkle on top of melted butter. Bake for 25-30 minutes, or until center rises.
Nutrition Disclaimer: I am not a certified nutritionist…these are just the calculations I’m pretty sure are close to correct. I use BodyMedia to generate my information.
Saturated Fat: 5.9g
Dietary Fiber: 0g
Dietary Exchange: 1 Meat, 2 Starch, 1½ Fat servings
Jenny Craig: This is more fitting for a snack/dessert plus ½ a milk serving (because of the meat). But having it for breakfast wouldn’t hurt you if you skipped a fat serving later in the day (such as your Jenny salad dressing).
Weight Watchers: 7 Points (using calculatorcat.com).