Candy Cane Coffe Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Coffe Cake1 package (3 0z) Fat free Cream cheese, softened2 Tbsp. Splenda for baking1 tsp. almond extract.1/4 C. Almonds sliced1/4 C. Maraschino cherriies, well drained and chopped.1 can ( 8 oz) Refrigerated Crescent dinner rolls (reduced fat if you can find them) GLAZE1/2 cup powder sugar ( if you can find some you can use suger free powder sugar to reduce the sugar in take and the calories)2 Tsp non-fat milk
Makes 12 servings with 135 calories or less
1. Heat oven to 375. spray a cookie sheet with non-stick cooking spary. In a small bowl, beat cream cheese and sugar until light and fluffy. Stir in Almond extract, almonds and cherries. Stir until well blended and then set aside.
2. Unro;; crescent dough onto cookie sheet; press into 13x7 in. rectangle; firmly pressing perforations to seal. Spoon cream cheese mixture down center 1/3 of rectangle.
3. On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to form a braided appearance; seal ends. Curve one end to form candy cane shape.
4. Bake 18 to 22 mins. or until golden brown. Remove from cookie sheet; place on wire rack. Cool completely, about 30 mins.
5. In a small bowl mix glaze ingredients until smooth; drizzle over coffee cake. If desired, garnish with additional sliced almonds and cherries. Store in refrigerator.
Number of Servings: 12
Recipe submitted by SparkPeople user ARMYMOM46.
1. Heat oven to 375. spray a cookie sheet with non-stick cooking spary. In a small bowl, beat cream cheese and sugar until light and fluffy. Stir in Almond extract, almonds and cherries. Stir until well blended and then set aside.
2. Unro;; crescent dough onto cookie sheet; press into 13x7 in. rectangle; firmly pressing perforations to seal. Spoon cream cheese mixture down center 1/3 of rectangle.
3. On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to form a braided appearance; seal ends. Curve one end to form candy cane shape.
4. Bake 18 to 22 mins. or until golden brown. Remove from cookie sheet; place on wire rack. Cool completely, about 30 mins.
5. In a small bowl mix glaze ingredients until smooth; drizzle over coffee cake. If desired, garnish with additional sliced almonds and cherries. Store in refrigerator.
Number of Servings: 12
Recipe submitted by SparkPeople user ARMYMOM46.
Nutritional Info Amount Per Serving
- Calories: 50.6
- Total Fat: 2.1 g
- Cholesterol: 0.6 mg
- Sodium: 39.4 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.5 g
- Protein: 1.9 g
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