Strawberries & Cream Bread
Adapted from
Bridgford, Home Baking Collection
12 servings
| 8 ozs fat-free cream cheese, softened | 1 lb frozen white bread dough, thawed | ||
| 1/4 c strawberry jam | Glaze: | ||
| 2 tbsps granulated sugar | 2 c powdered sugar | ||
| 1 tsp pure vanilla extract | 2 tbsps fat-free milk | ||
| 4 drops food coloring, red | 1/2 tsp pure vanilla extract |
In a mixing bowl, combine cream cheese, jam, granulated sugar, one teaspoon vanilla extract, and red food coloring. Mix well and set aside. On a lightly floured surface, roll out dough to a 10"x14" rectangle. Carefully transfer dough onto prepared baking sheet. Spread with cream cheese mixture lengthwise down center third of dough. With a sharp knife, make two inch long cuts at one inch intervals down both of the 14" sides. Fold strips diagonally over filling, overlapping strips to give a braided look. Pinch dough to seal edges. Let rise in a warm draft free place until doubled in size. Bake in a 375 degree oven for 25 minutes, or until golden brown. Meanwhile, to prepare glaze, combine powdered sugar, milk, and remaining vanilla extract in a small bowl. Mix until drizzling consistency. Drizzle over bread.
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| Calories | 218 | %CFF | 5 % | |
| Total Fat | 1 g | Saturated Fat | 0.0 mg | |
| Protein | 5 g | Cholesterol | 0.0 g | |
| Carbohydrates | 43 g | Sodium | 274 mg | |
| Sugars | 28 g | Fiber | 0.4 g | |
|
4.3 WW Points | ||||
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Rated by 3 users (4.3) |
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