|Serving Size: 3 Balls (15g dry)|
|Servings Per Container: 13|
|Amount Per Serving||% DV *|
|Calories from Fat||2|
* % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
† Daily Value (DV) not established.
Unbleached flour, soy isolate, cereal fiber, soluble vegetable fiber, low glycemic monosaccharide, bicarbonate of soda, corn starch, calcium acid phosphate, dried egg whites, yeast, natural flavor, cinnamon, dehulled soy beans, soy lecithin, sea salt, vanilla powder, sucralose, low glycemic fruit concentrate.
For the bread you will need: 1 large or ex-lg. egg and 1 egg white and1/3 cup water. For the topping you will need: 3 Tablespoons whipping cream, 4 Tablespoons (1/2 stick) melted butter, 2 Tablespoons water. Preheat oven to 350 degrees. Liberally coat a 9" baking pan, cake pan or pie pan with non-stick cooking spray. In medium sized bowl, combine bread ingredients and bag #1 together. Stir one or two minutes until it has a smooth but heavy bread-like dough texture. In small microwave safe bowl or mug, melt butter and add cream, water and bag #2 topping mix. Whisk or stir with spoon until mixture is smooth and pour into bottom of the pan. Drop dough (or roll into 39 balls) by small 1/2 teaspoon fulls in single layer on top of cinnamon mixture in pan. Bake for 15 minutes until tops are golden brown. Quickly turn pan upside down onto a sheet of aluminum foil or a plate. let cool and enjoy! Freeze leftovers for up to 2 months. Makes 13 servings, 3 balls each (39 balls). For Reduced Fat: Use a total of 3 egg whites. For low sat fat version, use fat-free sour cream in place of cream and Smart Balance Buttery Spread in place of Butter.