| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Fruits |
|
Desserts, Brunch, Coffeecakes |
8 |
Servings |
INGREDIENTS
|
|
2 =AB c Unbleached flour |
| 3/4 |
c |
Sugar |
|
|
=AB c Corn oil margarine |
|
|
=AB t Baking powder |
|
|
=AB t Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
c |
Light sour cream |
| 1 |
ts |
Almond extract |
| 4 |
|
Egg whites divided |
| 8 |
oz |
Neufchatel cheese, softened |
|
|
=AB c Fruit only preserves |
|
|
=AB c Sliced almonds |
INSTRUCTIONS
Preheat oven to 350. Spray bottom and sides of 9 in spring form pan with
nonstick vegetable coating in large bowl, combine flour and =AB c sugar
Using a pastry blender or for cut in margarine units mixture resembles
coarse crumbs. RESERVE 1 c crumbs. To remaining crumb mixture, add baking
powder, baking soda, salt a, sour cream, almond extract and 2 egg whites;
blend well. Spread batter over bottom and 2 inches up sides of greased and
floured pan. Batter should be about 1/4 in thick on sides. In small bowl,
combine cheese, remaining 1/4 c sugar and remaining 2 egg whites. Blend
well. Pour into batter lined pan. Carefully spoon preserves evenly over
cheese mixtures. In another small bowl. combine crumb mixture and sliced
almonds. Sprinkle over preserves. Bake 45 to 50 minutes or units cheese is
set and crust in deep golden brown. Cool 15 minutes. remove sides of pan.
Serve warm or cool. Cut into wedges. Refrigerate leftovers. La Wanda
Jackson Palatable Potpourri Cookbook format by Emilie rwsm05a
Posted to TNT - Prodigy's Recipe Exchange Newsletter by eboyd@shentel.net
on Feb 25, 1997.
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