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Add a photoServings: 8
Ingredients
- 3 ounce pkg. cream cheese
- 1/4 c. butter
- 2 c. packages. biscuits mix
- 1/3 c. lowfat milk
- 1/2 c. fruit preserves
- 1 c. sifted powdered sugar
- 1/4 teaspoon vanilla
- 2 T lowfat milk
Directions
- Preheat oven at 425 degrees. Cut together the cream cheese, butter, and biscuit mix till mix is crumbly. Pour in the lowfat milk, blend till mix forms a ball. Turn biscuit mix onto lightly floured surface and knead 8 to 10 times. Roll the dough to create a rectangle approximately 8 1/2 x 11 inches. Place the dough on greased baking or possibly cookie sheet.Spread preserves evenly down the center of the dough. make 2 1/2 inch long slits at 1 inch intervals (about every 2 fingers wide) on the long sides of the rectangle. Fold and braid each strip over filling, rotating braid one strip from each side. Overlap and press the ends of the coffee cake so the filling won't leak out.
- Place pan in center of oven and bake for 15 min.
- Mix powdered sugar, vanilla, and lowfat milk together and stir till it is a thin, smooth icing. When coffee cake is done, carefully place on serving platter, and pour icing over the cake. Serve on plates.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 8 servings | |
| Calories 307 | |
| Calories from Fat 126 | 41% |
| Total Fat 14.31g | 18% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 472mg | 20% |
| Potassium 184mg | 5% |
| Total Carbs 41.67g | 11% |
| Dietary Fiber 1.1g | 4% |
| Sugars 24.82g | 17% |
| Protein 3.72g | 6% |
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