Raspberry Breakfast Braid
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Raspberry Breakfast Braid calories by ingredient
Number of Servings: 12
Ingredients
-
2 cups bisquik mix
1 package (3 oz.) lowfat cream cheese
1/4 cup cold butter, cubed
1/3 cup unsweetened almond milk
1.25 cups raspberries
3 tbsp sugar
1/4 vanilla frosting
Directions
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.