Raspberry Coffeecake

My very favorite berries are raspberries.  I’ve been known to buy a package and eat the whole thing in one sitting.  They are just so good.

This is another cheaters coffeecake using crescent rolls for the dough.  It’s not hard to make but takes a bit of time.  It makes a large coffeecake so this would be good if you are having weekend company.  I adapted the recipe from the Pillsbury website and used low fat cream cheese, Splenda blend and low fat crescent roll dough.

Raspberry Coffeecake

Cake:
2 (8 ounce) cans crescent rolls
1 tsp sugar or Splenda blend

Filling:
1 (8 ounce) cream cheese, softened
1/4 cup sugar or 2 tbsps Splenda blend
2 tsps grated orange peel
1 tsp vanilla
1 egg
1 pint fresh raspberries

Glaze:
1/2 cup powdered sugar
1 tbsp butter, softened
2 tsps orange juice

Heat oven to 350º.  Spray a pizza pan with cooking spray.

Separate dough into 16 triangles; reserve 4 triangles for the top of the coffeecake. On prepared pizza pan, arrange 12 triangles in a circle with the points to the center, leaving a hole in the center. Press dough to form a ring, pressing the perforations together to seal. Fold outer and center edges up 1/4 inch.

In a bowl, combine all the filling ingredients except for the raspberries and mix well. Very gently stir in the raspberries (try not to break them up). The mixture is fairly thin. Spoon mixture over the prepared crescent dough.

With scissors, but the reserved triangles into thirds. Put the 1 tsp sugar on a plate and press each third into the sugar (you may need more sugar). Arrange pieces into a spoke fashion on top of the filling; carefully pressing to seal at the center and the edges.

Bake at 350º for 25 to 30 minutes or until golden brown. Mine took 25 minutes exactly. Cool for 10 minutes.

While cooling, mix up the glaze by combining all the ingredients until smooth. Drizzle over the top of cooled coffeecake. Serve warm.

Makes 12 servings.

Happy Cooking!