Made With
Cinnamon-Sugar Swirl Potato BreadIngredients
1 Loaf of Martin’s Swirl Potato Bread of choice: Martin’s Cinnamon Sugar Swirl Potato Bread, Martin’s Maple Brown Sugar Swirl Potato Bread, or Martin’s Cinnamon-Raisin Swirl Potato Bread
2 Tablespoons Butter
1 Tablespoon Olive Oil
1/2 Cup Brown Sugar
1/4 Cup Heavy Cream
1/4 Cup Water
2 Teaspoons Cornstarch
1 1/2 Teaspoon Vanilla Extract, divided
1/8 Teaspoon Salt
2/3 Cup Pecan Halves, toasted and coarsely chopped
1 Package Reduced-Fat Cream Cheese, at room temperature
1/4 Cup Low-Fat Plain Yogurt
Serves: 10
Directions
Step 1
To make swirl bread dippers: flatten each slice of bread with a rolling pin, then cut into strips. Layer the strips on a baking sheet, spray with cooking spray, and bake at 350 F for 10 minutes, or until golden brown and lightly toasted. (Note: These can be prepared ahead of time and stored for a few hours until ready to serve the dip.)
Step 2
To make dip: Heat butter and oil in a small saucepan over medium heat until the butter is melted.
Step 3
Add brown sugar; stir until incorporated.
Step 4
Cook, stirring, until the sugar is dissolved and the mixture is bubbling.
Step 5
Whisk cream, water, cornstarch, 1 teaspoon vanilla and salt together in a measuring cup. Carefully pour into the saucepan, whisking frequently until bubbling and thickened, about 5-7 minutes.
Step 6
Remove from heat and stir in pecans. Let cool for at least 30 minutes.
Step 7
Beat cream cheese, yogurt and the remaining 1/2 teaspoon vanilla together in a small bowl.
Step 8
To serve, place the cream cheese mixture in a shallow bowl. Pour the pecan mixture over the top. Serve with swirl bread dippers.
