Raspberry Coffee Cake Recipe
Servings: 8
Ingredients
- 1 (3 ounce) pkg. cream cheese
- 1/4 c. butter
- 2 c. packaged biscuit mix
- 1/3 c. lowfat milk
- 1/2 c. raspberry preserves
- Confectioners sugar
- 1 c. sifted powdered sugar
- 1/4 teaspoon vanilla
- Sufficient lowfat milk to make of spreading consistency (about 1 1/2 T)
Directions
- In bowl cut cream cheese and butter into biscuit mix till crumbly; blend in lowfat milk. Turn dough onto floured surface; knead 8 to 10 times. On waxed paper roll the dough in a 12 x 8 inch rectangle. Carefully turn onto greased baking sheet; remove waxed paper. Spread preserves evenly down center of dough. Make 2 1/2 inch long slits at 1 inch intervals on long side of rectangle. Fold each strip over filling and have them meet at the center. Bake at 425 degrees for 12 to 15 min. Drizzle warm coffee cake with confectioners icing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 8 servings | |
| Calories 327 | |
| Calories from Fat 125 | 38% |
| Total Fat 14.19g | 18% |
| Saturated Fat 6.97g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 473mg | 20% |
| Potassium 97mg | 3% |
| Total Carbs 46.65g | 12% |
| Dietary Fiber 0.9g | 3% |
| Sugars 26.65g | 18% |
| Protein 3.53g | 6% |
