Low fat Coffee Cake Bars

2 1/3 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon salt

¾ cup fat free vanilla yogurt

½ cup sugar

1/3 cup brown sugar, packed

2 eggs (or egg substitute)

1 teaspoon vanilla

Filling

2 tablespoons brown sugar

1 teaspoon cinnamon

1/3 cup chopped pecans (optional)

Glaze

2 tablespoons brown sugar

4 teaspoons skim milk

1/4 teaspoon vanilla

Dash cinnamon

Preheat oven to 350° F. Spray a 13x9-inch baking pan with non stick butter flavored cooking spray.

In small bowl, combine flour, baking powder, and salt; set aside.

In large mixing bowl, beat yogurt and both sugars. Beat in eggs and vanilla until combined. Turn mixer to low speed and add dry ingredients; mix until combined.  Batter is very thick.

Pour batter into pan; spread evenly. In a small bowl, mix sugar, cinnamon, breaking up any lumps and pecans (optional).  Sprinkle cinnamon sugar mixture evenly over batter.  Swirl into batter with the back of a spoon.

Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Use a fork and poke holes in the top of the cake.

In small bowl, stir glaze ingredients until smooth and thin enough to drizzle, microwave for 20 seconds. Drizzle on top of warm bars. Cover bars to let glaze soak in.

These are dense bars because I took out a lot of fat.  Great topped with frozen yogurt or whipped cream and fruit.

Note:  You can sprinkle chopped or dried fruit over the filling or use fresh blueberries in your       batter.