King Cake with Cream Cheese Filling Recipe
- 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
- 4 ounces reduced-fat cream cheese
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- 1/3 cup light brown sugar
- 2 tablespoons butter, softened
- 3 teaspoons ground cinnamon
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons 2% milk
- Red, blue, yellow and green food coloring
- 1. Unroll both tubes of crescent dough and separate into triangles. Place triangles on a greased 12-in. pizza pan, forming a ring with pointed ends facing toward the center and wide ends overlapping. Lightly press wide ends together.
- 2. In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Spoon over wide ends of ring. In another bowl, stir the brown sugar, butter and cinnamon until crumbly. Sprinkle over cream cheese mixture.
- 3. Fold points over filling and fold wide ends over points to seal. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes.
- 4. Meanwhile, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Divide icing among three bowls. Using red and blue food coloring, tint one portion purple. Tint another portion yellow and the remaining portion green. Drizzle over cake. Serve warm. Yield: 16 servings.
1 piece equals 184 calories, 8 g fat (3 g saturated fat), 9 mg cholesterol, 275 mg sodium, 26 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.