Candy Cane Coffe Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Candy Cane Coffe Cake calories by ingredient
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Introduction

Simple and easy to make. I took this recipe and changed it around to be more healthy. It has 12 135 calorie servings Simple and easy to make. I took this recipe and changed it around to be more healthy. It has 12 135 calorie servings
Number of Servings: 12

Ingredients

    Coffe Cake
    1 package (3 0z) Fat free Cream cheese, softened
    2 Tbsp. Splenda for baking
    1 tsp. almond extract.
    1/4 C. Almonds sliced
    1/4 C. Maraschino cherriies, well drained and chopped.
    1 can ( 8 oz) Refrigerated Crescent dinner rolls (reduced fat if you can find them)
    GLAZE
    1/2 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

Directions

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.

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