Recipe - Cherry Cheese Coffee Cake

1 Freezer Bread Dough; * see
note
21 ounce Cherry pie filling
One half cup Raisins
8 ounce Fatfree cream cheese;
softened
1/3 cup Granulated sugar
One fourth cup Skim milk
2 tablespoon Unbleached flour
One fourth teaspoon Almond extract
One half cup Unbleached flour
One fourth cup Brown sugar; packed
3 tablespoon Margarine; cold

From: matejka@bga.com (Anita A. Matejka)

Date: Tue, 16 Jul 1996 06:05:27 0500
Recipe By: Homemade Is Better

On a lightly floured surface, roll dough to a 13 x 9" rectangle. Place in
prepared 13 x 9" pan. Cover and let rise double in size (1 hour). In a
mixing bowl, combine cherry pie filling and raisins. Spread evenly over
dough. In a another mixing bowl, combine cream cheese, granulated sugar,
milk, 2 tablespoons flour, and almond extract. Pour mixture over cherry
mixture. In a small mixing bowl, combine remaining flour, and brown sugar.
Cut in margarine until mixture resembles coarse crumbs. Sprinkle mixture
over cream cheese layer. Bake in a 350 degree oven for 40 minutes.

Per serving: 379 Calories; 4g Fat (10% calories from fat); 11g Protein; 74g
Carbohydrate; 3mg Cholesterol; 429mg Sodium

Serving Ideas : Cool and cut into suqares.

NOTES : * Thaw frozen bread dough in refrigerator overnight. To soften
cream cheese, place one unwrapped bar in a microwaveable bowl. Microwave
on high for 30 seconds. Add 30 seconds for each bar.

Digest eatlf.v096.n098

From the EATLF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.