|
|
Category |
|
Breakfast - Brunch
|
Sub
Category |
|
Low-fat
|
Servings |
|
20
|
Preptime |
|
5 minutes
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1 (7.5 oz) can buttermilk biscuits
|
|
1 (8 oz) pkg. fat-free cream cheese, softened
|
|
1/2 c sugar
|
|
2 egg whites
|
|
1/2 teaspoon lemon extract
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Preheat oven to 375 degress. Coat a 9 x 13-inch baking dish with nonfat cooking spray.
|
|
|
With your hands, flatten the biscuits into the bottom of the prepared baking dish, forming them together to cover the entire dish.
|
|
|
With a mixer, beat the cream cheese, sugar, egg whites and lemon extract together until well mixed.
|
|
|
Spoon the filling over the top of the biscuit layer and bake for 20 minutes.
|
|
|
Originally Submitted
10/15/2010
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Lemon Breakfast Bake recipe to your own private DesktopCookbook.
|