Blueberry Yogurt Coffee Cake
|Dry yeast||1⁄4 Ounce (1 Package)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Low calorie blueberry yogurt||8 Ounce|
|Granulated fructose||1 1⁄4 Teaspoon|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
Dissolve the yeast in warm water; set aside.
Scald the skim milk in a medium saucepan.
Add the yogurt and stir to dissolve.
Stir in the fructose.
Allow to cool to lukewarm.
When lukewarm, stir in yeast mixture.
In the same saucepan, stir in 1 c. (250 mL) of the flour.
Beat until smooth.
Gradually add remaining flour.
Cover and allow to rise for 1 1/2 hours.
Turn out onto board and knead until smooth and elastic. (Dough will be soft.) Form into a ball and wrap tighdy in plastic.
Place in refrigerator overnight. (You might have to punch dough down a second time and rewrap in plastic.) When ready to bake, place dough on a lightly floured surface; cut in half.
Roll each half into a small square to fit an 8 in. (20 cm) pan.
Place dough in a lightly greased 8 in. (20 cm) sq. pan.
Push dough to edges; using your finger, push a small ridge up the sides.
Cover and allow to rise until over double in size.
Bake at 350°F (175°C) for 25 to 30 minutes or until done.