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Raspberry Cream Cheese Breakfast Braid


Thursday, January 01, 2004
12 servings
Butter-flavored nonstick cooking spray
2 packages (~11 ounces each) refrigerated bread stick dough
5 ounces light cream cheese, softened
¼-1/2 cup sugar substitute (made from sucralose and maltodextrin)-optional
2/3 cup sugar free seedless raspberry preserves
2 tablespoons sugar
1. Preheat oven to 350 degrees. Spray a baking sheet with cooking spray.
2. Place bread stick dough on baking sheet lengthwise. Pinch dough together in the center leaving a 6-inch wide center section with no gaps.
3. Leave the "bread stick" ends in strips approximately 3 inches on both sides.
4. Spread cream cheese over center of the dough. (Can combine cream cheese with with optional sugar substitute as desired for increased sweetness.)
5. Spread preserves over cream cheese.
6. Create a "braid" by lifting strips of dough across filling to meet in the center. Twist each strip and pinch together, in the middle. Continue process until all strips have met in the middle.
7. Spray lightly with butter-flavored cooking spray and sprinkle with sugar.
8. Bake 15-20 minutes or until lightly browned.

Nutrition Facts:
175 calories, 30g carbohydrate, 5g protein, 5g fat, 2.6g saturated fat, 6mg cholesterol, 1.3g dietary fiber, 455mg sodium

Exchanges per serving: 2 starch, ½ fat

Adapted recipe by Rachel Vincent, RD, LD, Siegfried Health Ctr., St. John Medical Center
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