Have a Slice…..or Three

Over the last month or so, I have featured a number of recipes that utilize Chobani Greek yogurt, often in place of higher fat and calorie ingredients. The last flavor that Chobani sent me to work into a recipe was the Black Cherry Greek Yogurt. Delicious by itself, it was the perfect ingredient for a Cherry “Cream Cheese” Coffee Cake.

Somewhere between a dessert and a breakfast item, it was delicious.

Once again, the Chobani is subbed in for cream cheese and sour cream. I also included sliced almonds here in the picture but decided not to use them in the end.

In addition to all the protein, this flavor also loses the fat.

Making the crust.

And pressing it into the pan. You can see the cherries from the yogurt.

The “cream cheese” filling has a pink hue due to the Chobani Black Cherry Greek Yogurt.

Adding in some cherry pie filling.

Topped with more crust.

Doesn’t that look great?

I don’t mind if I have a slice….or three!

Cherry Cream Cheese Coffee Cake

Prep Time: 25 min | Cook Time: 50 min | Makes: 8-10

Ingredients:

• 2-1/4 cups all-purpose flour

• 3/4 cup sugar

• 3/4 cup cold butter, cubed

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 egg, lightly beaten

• 3/4 cup sour cream

• 1 teaspoon almond extract

FILLING:

• 1 package (8 ounces) cream cheese, softened

• 1/4 cup sugar

• 1 egg, lightly beaten

• 1 can (21 ounces) cherry pie filling

• 1/2 cup slivered almonds

Directions:

In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom.

For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.

Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator. Yield: 8-10 servings.

Nutritional Info:

Nutritional Facts 1 serving (1 slice) equals 532 calories, 29 g fat (16 g saturated fat), 116 mg cholesterol, 440 mg sodium, 61 g carbohydrate, 2 g fiber, 8 g protein.

Source:http://www.tasteofhome.com/recipes/cherry-cream-cheese-coffee-cake