1 pk Light cream cheese —
Softened
1/3 c Powdered sugar
1 lg Eggs — separate out yolks
1/2 ts Vanilla or almond extract
1 pk Refrigerated French bread
Dough
1 c Light cherry pie filling
Preheat oven to 350. Combine cream cheese, sugar, egg yolk and extract in
Batter Bowl until smooth. Carefully unroll French bread dough and place
over 15-inch Baking Stone. Spread cream cheese mixture evenly down center
of dough; about 4 inches wide. Top with pie filling. Cut 10 slits, 1 1/2
inches wide on each long side of dough surrounding cherry mixture. To
braid, fold strips of dough at an angle across cherry mixture alternating
dough strips from one side to the other. Fold ends to seal. Car efully
shape braid into a candy cane shape on Stone. Beat egg white with
Mini=Whipper and brush on dough with Pastry Brush. Bake 25-30 minutes or
until golden brown. Serve warm.
Yields
12 Servings