Ingredients
1 loaf (1 pound) frozen bread dough, thawed1 cup part-skim ricotta cheese1/4 cup honey1/4 teaspoon ground cardamom1/4 teaspoon almond extract1 cup golden raisins1/4 cup confectioners’ sugar2 to 3 teaspoons fat-free milk
Preparation
On a lightly floured surface, roll dough into a 15x9-in. rectangle. In a small bowl, combine cheese, honey, cardamom and almond extract. Spread filling to within 1/2 in. of edges. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Pinch ends together to form a ring.
Place seam side down in a parchment-lined 9-in. round baking pan. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 350°. With a sharp knife, make 12 shallow slashes in top of coffee cake. Bake 20-25 minutes or until golden brown. Cool on a wire rack. In a small bowl, combine confectioners’ sugar and milk; drizzle over cake.
