Bruschetta takes a sweet turn in an easy version that starts with refrigerated bread dough. Prep Time: 20 Min Start to Finish: 1 Hr 1 can (11 oz) Pillsbury® refrigerated crusty French loaf Butter-flavor cooking spray 2 tablespoons granulated sugar 1 package (8 oz) reduced-fat cream cheese (Neufchâtel), softened 1 to 2 teaspoons almond extract 1/4 cup powdered sugar 1 bag (10 oz) Cascadian Farm® frozen blackberries, thawed, well drained 1/3 cup sliced almonds, toasted, coarsely chopped* 3 tablespoons powdered sugar 1. Heat oven to 350°F. Bake French loaf as directed on can. Cool 5 minutes. 2. Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated; sprinkle with granulated sugar. Return to oven; bake 8 to 10 minutes longer or until lightly toasted. 3. Meanwhile, in small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined. 4. Spread cheese mixture evenly onto toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With small strainer, sprinkle 3 tablespoons powdered sugar over bruschetta. 24 appetizers High Altitude (3500-6500 ft): No change. 1 Appetizer: Calories 90 (Calories from Fat 30); Total Fat 3.5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 5mg; Sodium 115mg; Total Carbohydrate 11g (Dietary Fiber 0g; Sugars 5g); Protein 2g % Daily Value: Total Fat 6% (Saturated Fat 8%); Cholesterol 2%; Sodium 5%; Total Carbohydrate 4% (Dietary Fiber 0%); Vitamin A 2%; Vitamin C 2%; Calcium 0%; Iron 2% Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Fat Carbohydrate Choices: 1 Bake-Off is a registered trademark of General Mills *To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes or until golden brown, stirring occasionally. Coarsely chop. Karen Mack City: Webster State: NY
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