Low Fat Cream Cheese Coffee Cake

Low Fat Cream Cheese Coffee Cake



Ingrients & Directions


2 =AB c Unbleached flour
3/4 c Sugar
=AB c Corn oil margarine
=AB t Baking powder
=AB t Baking soda
1/4 ts Salt
1 c Light sour cream
1 ts Almond extract
4 Egg whites divided
8 oz Neufchatel cheeseflower, softened
=AB c Fruit only preserves
=AB c Sliced amygdalae


Preheat oven to 350. Spray bottom and sides of 9 in spring form pan with
nonstick vegetable coating in large bowlful, combine flour and =AB c sugar
Using a pastry blender or for cut in margarine units mixture resembles
coarse crumbs. SECOND-STRINGER 1 c crumbs. To remaining crumb assortment, add baking
pulverise, baking pop, salt a, sour pick, almond extract and 2 egg whites;
blend swell. Spread batter over bottom and 2 inches up sides of greased and
floured pan. Batter should be most 1/4 in thick on sides. In small roll,
combine cheeseflower, unexpended 1/4 c sugar and unexpended 2 egg whites. Blend
swell. Pour into batter lined pan. Carefully spoon preserves evenly over
cheese mixtures. In another small roll. combine crumb mixture and sliced
tonsils. Sprinkle over preserves. Broil 45 to 50 minutes or units cheese is
set and crust in deep golden chocolate-brown. Coolheaded 15 proceedings. remove sides of pan.
Serve warm or cool. Cut into wedges. Refrigerate leftovers. La Wanda
Jackson Palatable Potpourri Cookbook initialize by Emilie rwsm05a

Yields
8 Servings