Sour cream coffee cake is a dessert-like morning treat: It's packed with sugar and moist from heaps of butter, whole milk, and full-fat sour cream. Since breakfast is the most important meal of the day (Yes, Mom was right), you'll benefit from learning to bake the diabetes-friendly version of this a.m. delight.

I started by drastically slashing the fat content by replacing the butter with a combination of canola oil, plain nonfat yogurt, and applesauce. I then cut the carb content by swapping regular sugar for Splenda and reduced calories by using the nut mixture solely as a topping. It may sound counterintuitive to add more sour cream, but using a nonfat version allowed me to create volume while keeping the cake just as moist as the original. Lemon zest joined the mix to impart flavor.

The result is a moist, flavorful coffee cake that your family will love.