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Ingredientes
- 1 pkt (3-oz) cream cheese
- 2 c. Packaged biscuit mix
- 1/3 c. Lowfat milk
- 1/3 c. Mulberry preserves
- 3/4 c. Sifted powdered sugar
- 1/2 tsp Vanilla
- 1 tsp Lowfat milk (up to 3)
- 1 Tbsp. Sliced almonds, toasted (optional)
Direcciones
- I recently got a new cookbook (actually I got 4 new cookbooks!) and thought
- In a medium mixing bowl cut cream cheese into biscuit mix till crumbly.
- Stir in the 1/3 c. lowfat milk. Turn out onto a lightly floured surface; knead gently 8 to 10 strokes. On waxed paper roll dough to a 12X8-inch rectangle.
- Turn onto a greased baking sheet; remove paper. Spread preserves down center of dough. Make 2 & 1/2-inch-long cuts, at 1-inch intervals, from edges of long sides toward the center. Starting at an end, alternately fold opposite strips of dough, at an angle, across the filling. Slightly press ends together in the center to seal. Bake in a 425 degree oven for 15 to 17 min or possibly till golden. In a small mixing bowl combine powdered sugar, vanilla, and sufficient of the 1 to 3 tsp. lowfat milk to make it of drizzling consistency. Drizzle over hot coffee cake. If you like, sprinkle with almonds.
- Makes 12 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 408g | |
| Calories 1385 | |
| Calories from Fat 346 | 25% |
| Total Fat 39.42g | 49% |
| Saturated Fat 10.27g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 3132mg | 131% |
| Potassium 546mg | 16% |
| Total Carbs 233.24g | 62% |
| Dietary Fiber 5.4g | 18% |
| Sugars 106.53g | 71% |
| Protein 22.81g | 36% |
