Fruit Spread Coffee Cake

Preheat the oven to 350 degrees. Spray a 15- by 10-inch jelly-roll pan with nonstick cooking spray.

In a large bowl, combine the baking mix and granulated sugar. With a pastry blender or 2 knives, cut in the margarine until the mixture resembles coarse crumbs. Add the egg substitute, milk, and the extracts; with a wooden spoon, stir until just combined (do not overmix).

Spread two-thirds of the batter into the pan, smoothing the top; spoon the spreadable fruit evenly over the batter. Drop the remaining batter by tablespoonfuls evenly over the fruit. Bake until light brown and a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan on a rack 10 minutes.

Meanwhile, whisk the confectioners' sugar with 1 tablespoon water until smooth; drizzle evenly over the top of the cake while it is still warm.

This recipe yields 18 servings.

Per Serving: 175 Calories, 3 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 263 mg Sodium, 33 g Total Carbohydrate, 0 g Dietary Fiber, 3 g Protein, 34 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Fat, 50 Bonus Calories.

Points Per Serving: 4.