Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | cup | all-purpose flour | 2 | packages | yeast, Fleischmann's Rapidrise | 1/4 | cup | splenda no-calorie sweetener | 1/4 | teaspoon | salt | 2/3 | cup | cup whole milk 1%, very warm (120*) | 1/4 | cup | Margarine, light melted | 1 | medium | egg | 8 | ounces | fat-free cream cheese | 1 | large | egg yolks | 1/4 | cup | splenda no-calorie sweetener | 1/2 | can | cherry pie filling Sugar Free | 3/4 | cup, unsifted | Powdered Sugar | 1 | tablespoon | Margarine, light melted | 1 1/2 | tablespoons | cup whole milk 1% |
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Steps
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Sequence
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Step
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| 1 | Batter: Combine first 7 ingredients in pre-sprayed baking dish. Let rest while preparing filling. Cream Cheese Topping:Beat next 3 ingredients together with 1 Tbsp corn starch, 1/2 tsp vanilla extractin med bowl until smooth. | 2 | Top batter with cream cheese mixture by spreading gently over batter. | 3 | Bake by placing in a cold oven; set temperature to 350*, bake for 30 minutes, until cream cheese mixture is set. Spoon cherry filling over cheese mixture. Return to oven for 5 to 10 minutes. Cool on rack 10 to 20 minutes. | 4 | Icing:Combine last 3 ingredients plus 1/4 tsp vanilla and drizzle over coffee cake. |
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