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Rasberry Coil Coffeecake

 

8

Yield

1

Cake

Prep

45

min

Cook

25

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

¼ batch 7-Up Refrigerator Dough
cup raspberry jam
*
½ cup powdered sugar
2 teaspoons milk
Glaze
1 cup powdered sugar
1 teaspoon butter
or margarine, soften
2 tablespoons milk
hot

Directions

Pre-heat oven to 375~.

Divide dough into 6 pieces. On a lightly floured surface, roll each piece to an 18 inch rope.

Beginning at the center of a greased large cookie sheet, make a loose swirl with the first rope.

Add a second rope, overlapping about 1inch of the first one; Coil second rope around first rope.

Continue adding the remaining ropes in the same manner Spread preserves evenly over the dough.

Cover loosely with wax paper; let rise in a warm place until double, about 30 minutes.

Bake at 375~ for 20 to 25 minutes until golden brown.

Remove from cookie sheet and drizzle glaze on warm coffeecake.

Serve warm.

GLAZE: Mix ingredients together until smooth. Drizzle over coffee cake.


 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 1886% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 11mg 0%
Total Carbohydrate 15g 15%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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