Healthy Low Phosphorus Coffee Cake

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0% would make this recipe again

Submitted by Catherine Talbot, CSSSSL, Terrebonne (QC)

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Ingredients

1/4 cup butter, unsalted, melted 60 g
7 cups cream cheese, light 1 kg
1 1/4 cup sugar 260 g
1 cup sour cream, light 250 mL
4 eggs size large
2/3 cup coffee (liquid) 170 mL

Method

  1. Preheat the oven to 325°F. Grease a 9"x13" baking dish.
  2. Break up biscuits and crumble. Add the melted butter to the biscuit mixture and spread into baking dish.
  3. Mix the cream cheese, sugar and sour cream. Add eggs (one at a time) to mix. Dissolve the instant coffee into the infused coffee.
  4. Spread the cream cheese mixture (step 3) on the crumbled biscuits (step 2).
  5. Bake at 325°F for 45 to 50 minutes.
  6. Refrigerate for at least 4 hours before serving.
  7. Cut into 24 portions (6" x 4").

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Vegetarian

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