All Things Hold Together

Well, my second week of Weight Watchers did not go as well as the first. I actually gained a pound and a half last week. Ugh!

I am not going to let it get me down, though. I am not going to get discouraged and quit. It was a setback, but I am still down 2 1/2 pounds from two weeks ago when I started, so I need to just press on.

This week’s recipe is a sweet treat that goes great with tea (or coffee). I put this in the slow cooker last Sunday before church and returned home to a delicious tea-time snack.

Slow Cooker Blueberry Coffee Cake

* 3/4 cup all-purpose flour
* 1/4 cup whole wheat flour
* 1/3 cup sugar
* 1/2 tsp baking soda
* 1 1/2 tsp baking powder
* 1/4 tsp table salt
* 1/4 tsp ground cinnamon
* 1 large egg(s), beaten
* 1/2 cup plain fat-free yogurt
* 2 Tbsp canola oil
* 1/2 tsp vanilla extract
* 1 cup blueberries
* 2 sprays cooking spray
* 1 Tbsp powdered sugar

Combine both flours, sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Combine egg, yogurt, oil and vanilla extract in a small bowl; stir well. Beat egg mixture into flour mixture with a wooden spoon until smooth; stir in blueberries.

Coat a 2-quart round soufflé dish with cooking spray; spoon batter into dish. Coat a sheet of aluminum foil with cooking spray; cover dish tightly with foil, coated side-down, so no water seeps in.

Pour 2 cups of hot water into a 5-quart or larger slow cooker; place covered baking dish in slow cooker. Cover slow cooker; cook on HIGH for 3 to 4 hours. Remove baking dish and cool on wire rack for 5 minutes. Turn cake upside down onto a wire rack to cool completely. Dust with powdered sugar before slicing into 8 pieces. Yields 1 slice per serving.

Points per slice: 3