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Name: Light Cherry Cheese Coffee Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: Dough; 1/2 ts Vanilla or almond extract; 1 pk Light cream cheese --; 1/3 c Powdered sugar; 1 c Light cherry pie filling; Softened; 1 lg Eggs -- separate out yolks; 1 pk Refrigerated French bread

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INGREDIENTS

Dough
1/2 ts Vanilla or almond extract
1 pk Light cream cheese --
1/3 c Powdered sugar
1 c Light cherry pie filling
Softened
1 lg Eggs -- separate out yolks
1 pk Refrigerated French bread

Servings

INSTRUCTIONS

Preheat oven to 350. Combine cream cheese, sugar, egg yolk and extract in Batter Bowl until smooth. Carefully unroll French bread dough and place over 15-inch Baking Stone. Spread cream cheese mixture evenly down center of dough; about 4 inches wide. Top with pie filling. Cut 10 slits, 1 1/2 inches wide on each long side of dough surrounding cherry mixture. To braid, fold strips of dough at an angle across cherry mixture alternating dough strips from one side to the other. Fold ends to seal. Car efully shape braid into a candy cane shape on Stone. Beat egg white with Mini=Whipper and brush on dough with Pastry Brush. Bake 25-30 minutes or until golden brown. Serve warm. Posted to EAT-L Digest - 30 May 96 Date: Fri, 31 May 1996 17:12:54 -0400 From: "Carol T." Recipe By : The Pampered Chef

NOTES

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Light Cherry Cheese Coffee Cake

Dough
1/2 ts Vanilla or almond extract
1 pk Light cream cheese --
1/3 c Powdered sugar
1 c Light cherry pie filling
 Softened
1 lg Eggs -- separate out yolks
1 pk Refrigerated French bread

Preheat oven to 350.  Combine cream cheese, sugar, egg yolk and extract in  Batter Bowl until smooth.  Carefully unroll French bread dough and place  over 15-inch Baking Stone.  Spread cream cheese mixture evenly down center  of dough; about 4 inches wide. Top with pie filling. Cut 10 slits, 1 1/2  inches wide on each long side of dough surrounding cherry mixture. To  braid, fold strips of dough at an angle across cherry mixture alternating  dough strips from one side to the other. Fold ends to seal. Car efully  shape braid into a candy cane shape on Stone.  Beat egg white with  Mini=Whipper and brush on dough with Pastry Brush.  Bake 25-30 minutes or  until golden brown.  Serve warm. Posted to EAT-L Digest - 30 May 96    Date:    Fri, 31 May 1996 17:12:54 -0400    From:    "Carol T." <taillon@ACCESS.MOUNTAIN.NET>    Recipe By     : The Pampered Chef

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Nutrition

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Serving Size: 1 Serving (2g)
Recipe Makes: 12 Servings

Calories: 12
Calories from Fat: 9 (75%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 2.5mg		1 %
Sodium 6.8mg		0 %
Potassium 0.6mg		0 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.8g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12

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