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Ingredients
- 3 ounce Cream cheese
- 1/2 c. Blackberry preserves
- 1/4 c. Butter
- 1 c. Powdered sugar
- 2 c. Bisquick
- 1/2 tsp Vanilla
- 1/3 c. Lowfat milk
- 1 Tbsp. Lowfat milk
Directions
- This does'nt HAVE to be Blackberry...use ANY favorite preserves. In a mixing bowl, cut cream cheese and butter into biscuit mix untill mix is crumbly. Blend in lowfat milk. Turn dough out onto a lightly floured surface, and knead 8 to 10 strokes. ) On waxed paper, roll dough to create a 12x8" rectangle. Carefully turn onto a greased baking sheet, and remove waxed paper. Spread Blackberry preserves proportionately down center of dough. Make 2-1/2" slits at 1" intervals on long sides of rectangle. Fold each strip toward the center, over the Blackberry filling. Bake at 425` for 12 to 15 min, or possibly till the pastry is golden. While hot, drizzle the coffee cake with the glaze made from the powdered sugar, vanilla and lowfat milk (stirred till smooth, and of drizzling consistency).
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