Recipe - Low Fat Cream Cheese Coffee Cake

2 =AB cup Unbleached flour
Three fourths cup Sugar
=AB cup Corn oil margarine
=AB t Baking powder
=AB t Baking soda
One fourth teaspoon Salt
1 cup Light sour cream
1 teaspoon Almond extract
4 Egg whites divided
8 ounce Neufchatel cheese, softened
=AB cup Fruit only preserves
=AB cup Sliced almonds

Preheat oven to 350. Spray bottom and sides of 9 in spring form pan with
nonstick vegetable coating in large bowl, combine flour and =AB cup sugar
Using a pastry blender or for cut in margarine units mixture resembles
coarse crumbs. RESERVE 1 cup crumbs. To remaining crumb mixture, add baking
powder, baking soda, salt a, sour cream, almond extract and 2 egg whites;
blend well. Spread batter over bottom and 2 inches up sides of greased and
floured pan. Batter should be about One fourth in thick on sides. In small bowl,
combine cheese, remaining One fourth cup sugar and remaining 2 egg whites. Blend
well. Pour into batter lined pan. Carefully spoon preserves evenly over
cheese mixtures. In another small bowl. combine crumb mixture and cut or sliced up
almonds. Sprinkle over preserves. Bake 45 to 50 minutes or units cheese is
set and crust in deep golden brown. Cool 15 minutes. remove sides of pan.
Serve warm or cool. Cut into wedges. Refrigerate leftovers. La Wanda
Jackson Palatable Potpourri Cookbook format by Emilie rwsm05a
Posted to TNT Prodigy's Recipe Exchange Newsletter by eboyd@shentel.net
on Feb 25, 1997.