For Taste



Fresh Peaches and Cream Coffee Cake	Print this Recipe

The inspiration for this coffeecake comes from Peach Melba.

1 package (11 oz.) refrigerated breadstick dough (12 breadsticks per package)
1/4 cup Burleson's Honey Spread
1/4 cup cream cheese, softened*
1/4 teaspoon ground cinnamon
3/4 cup chopped fresh peaches
or nectarines**
12 fresh raspberries

Remove dough from container; separate and line up breadsticks side by side on surface dusted with flour to make a 14 x 6-inch rectangle. Using a rolling pin, roll out slightly to make a 14 x 8-inch rectangle. In small bowl, stir together honey, cream cheese and cinnamon until smooth. Spread mixture over dough. Top with peaches. Roll up each breadstick in a spiral (like a jelly roll). Place in a 9- or 10-inch pie plate coated with cooking spray. Place 1 raspberry in the center of each roll. Bake at 375¼ for 22 to 25 minutes or until golden brown. Drizzle additional Burleson's Honey Spread over coffeecake to glaze, if desired. Serve immediately.

Makes 12 servings.

*To reduce the fat and calories, substitute light cream cheese spread.
**Substitute 3/4 cup frozen peaches, drained well and chopped, if desired.

Bee Healthy Tips
Peaches and raspberries are good sources of vitamin C.
Light cream cheese spread has about half the fat and calories of regular cream cheese.

Nutrients Per Serving: Calories - 110, Protein - 2g, Carbohydrates - 18g, Dietary Fiber - .6g, Total Fat - 3g, Saturated Fat - 1g, Vitamin C - 1mg, Cholesterol - 5mg, Potassium - 33mg, Calcium - 5mg, Sodium - 190mg.

Fresh Peaches and Cream Coffee Cake