1 pound Frozen Bread Dough — * see note
21 ounces cherry pie filling
1/2 cup raisins
8 ounces fat-free cream cheese — softened
1/3 cup granulated sugar
1/4 cup skim milk
2 tablespoons unbleached flour
1/4 teaspoon almond extract
1/2 cup unbleached flour
1/4 cup brown sugar — packed
3 tablespoons reduced fat margarine — cold
On a lightly floured surface, roll dough to a 13 x 9″ rectangle. Place in prepa red 13 x 9″ pan. Cover and let rise double in size, 1 hour. In a mixing bowl, c ombine cherry pie filling and raisins. Spread evenly over dough. In a another m ixing bowl, combine cream cheese, granulated sugar, milk, 2 tablespoons flour, and almond extract. Pour mixture over cherry mixture. In a small mixing bowl, c ombine remaining flour, and brown sugar. Cut in margarine until mixture resembl es coarse crumbs. Sprinkle mixture ov er cream cheese layer. Bake in a 350 degree oven for 40 minutes.
Per serving: 185 Calories; 2g Fat (9% calories from fat); 6g Protein; 38g Carbo hydrate; 11mg Cholesterol; 199mg Sodium Serving Ideas : Cool and cut into squar es. NOTES : Thaw frozen bread dough in refrigerator overnight. ____
from the Frozen Assets List