Blueberry Cheesecake Crescent Braid

Christmas Day may be behind us, but we’re still very much in holiday mode, at least I am, blogging away in my PJs, bringing you new ideas on how else you can, and totally should, make the most of this glorious window of opportunity to indulge in the name of the holidays, of spending quality time with family, of celebrating the end of yet another year! Ah yes, I know the moment will come when reality will catch up with us, when we will begrudgingly have to start shortlisting our resolutions. There is a time for everything, and fortunately for us, the time for THAT has yet to come.

However, it is time to dish out and make the last dwindling days of the holidays count, when large portions of yummy-licious food shared among family and friends is not only acceptable, but expected, when decadent weekend brunches is almost a protocol and not a guilty pleasure. And so I share with you this seemingly fancy, but incredibly easy Blueberry Cheesecake Crescent Braid, perfect for one last family brunch this holiday season, one that will surely wow your guests into a deliciously delirious food coma.

blueberry cream cheese braid_blog

You Will Need:
Braid

  • 1 can Immaculate Baking Co. ® refrigerated Crescent Rolls
  • 3 oz cream cheese, softened (from 8-oz package)
  • 1 tablespoon sugar
  • 1 tablespoon milk
  • 1/4 teaspoon almond extract
  • 1/2 cup fresh blueberries

Almond Topping

  • 1 teaspoon milk
  • 2 tablespoons sliced almonds
  • 2 teaspoons sugar

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Unroll dough on cookie sheet, forming 13×7-inch rectangle. Firmly press perforations to seal.
  2. In small bowl, beat cream cheese, 1 tablespoon sugar, milk and almond extract with spoon until blended. Spread mixture in 2 1/2-inch-wide strip lengthwise down center of dough; top evenly with blueberries. Cut 1-inch-wide strips on each side of filling. Fold strips at an angle across filling, alternating from side to side.
  3. For Almond Topping, brush dough with milk; sprinkle with almonds and sugar. Bake 15 to 20 minutes or until deep golden brown. Cool 15 minutes before slicing. Serve warm. Store covered in refrigerator.DSC05964

8 servings

1/8 of Recipe: Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat nc, Polyunsaturated Fat nc, Monounsaturated Fat nc, Omega 3 nc); Cholesterol 45mg; Sodium 290mg; Potassium nc; Total Carbohydrate 28g (Dietary Fiber 0g, Soluble Fiber nc, Insoluble Fiber nc, Sugars 16g); Protein 4g
% Daily Value: Total Fat 17% (Saturated Fat 25%); Cholesterol 15%; Sodium 12%; Potassium nc; Total Carbohydrate 9% (Dietary Fiber 0%); Vitamin A 4% (Beta Carotene nc); Vitamin C 0%; Calcium 4%; Iron 6%; Vitamin D nc; Vitamin E nc; Thiamin nc; Riboflavin nc; Niacin nc; Vitamin B6 nc; Folic Acid nc; Vitamin B12 nc; Pantothenic Acid nc; Phosphorus nc; Magnesium nc; Zinc nc; Selenium nc; Copper nc; Manganese nc
Exchanges: 1 Starch, 1 Fruit, 2 Other Carbohydrate, 2 Fat

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