Raspberry Breakfast Braid
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups bisquik mix1 package (3 oz.) lowfat cream cheese1/4 cup cold butter, cubed1/3 cup unsweetened almond milk1.25 cups raspberries3 tbsp sugar1/4 vanilla frosting
Cut butter and cream cheese into biscuit mix. Stir in almond milk. Turn onto lightly floured surface and knead 8-10 times. Roll dough into an 18 in. x 12 in. rectangle. Spoon raspberries down center third of the dough; sprinkle with sugar. On each long side, cut 1 in. wide strips about 2.5 in. into center. Starting at one end, fold alternating strips at an angle across raspberries; seal ends.
Bake at 425 for 15-20 minutes or until golden brown. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high for 5-10 seconds; drizzle over pastry.
Serving Size: 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user TWOBOYSMOMMY1.
Bake at 425 for 15-20 minutes or until golden brown. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high for 5-10 seconds; drizzle over pastry.
Serving Size: 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user TWOBOYSMOMMY1.
Nutritional Info Amount Per Serving
- Calories: 116.2
- Total Fat: 4.8 g
- Cholesterol: 8.3 mg
- Sodium: 164.7 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 1.1 g
- Protein: 1.6 g
Member Reviews