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By now, you all know that I hold my coffee as near and dear. I also like fitting into my clothes and being able to breathe-so I rarely add anything to my coffee except some truvia.

However, every once in a while I want a treat!  Love my chocolate chip cookies or some sweet potato banana bread.  But when we have the kids over or our friends I want to serve up something diet friendly and decadent.  

Don’t you?

Here’s a recipe that fits both requirements:

Pre-heat oven to 350. Spray 8×8 pan with nonstick spray

Coffee Cake topping:
1/4 C of either All Bran or Fiber One original
3 Tbsp. oats (not instant)
3 tbsp. brown sugar
2 Tbsp. Splenda (or equivalent of truvia)
1 tsp. cinnamon
2 tbsp. tub oleo.

Mix all but oleo in a Ziploc bag. Crush cereal and mix well.
Pour into a bowl and mash oleo into it so that it is thoroughly combined and looks like streusel topping.

1 C whole wheat four
1/4 C AP
1/2 C splenda (sugar, but this will up the calorie count from 146 to almost 200)
1 tsp powder
1/2 tsp soda
1 tsp cinnamon
1/4 tsp. salt
1/2 C egg substitute
1/2 C club soda
1/3 C buttermilk (I use 1/3 C almond milk and add 1 tbsp. lemon juice)
1/4 C applesauce-no sugar
2 tsp vanilla
1/4 C bittersweet chocolate chopped into pretty tiny pieces.

Combine all the dry cake ingredients in a large bowl.
In a medium bowl whisk all the wet ingredients.  Add to dry ingredients and whisk until uniform.  fold in chocolate.

Pour batter into prepared pan.  Sprinkle streusel evenly on the top. Bake 26-30 minutes.  Let cool on rack for another 30.  Cut into 9 pieces.

Recipe was found in my Hungry Girl newsletter and I tweaked it around a bit.

Happy Easter to you all!  And to my fellow tribe members-I hope you had a wonderful Passover.

Love it

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