24 appetizers
Prep Time: 20 minutes
Start to Finish: 1 hour

1 can (11 oz) refrigerated French loaf
Butter-flavor cooking spray
2 tablespoons granulated sugar
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1 to 2 teaspoons almond extract
1/4 cup powdered sugar
1 bag (10 oz) organic frozen blackberries, thawed, well drained
1/3 cup sliced almonds, toasted, coarsely chopped*
3 tablespoons powdered sugar

1. Heat oven to 350°F. Bake French loaf as directed on can. Cool 5 minutes.

2. Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated; sprinkle with granulated sugar. Return to oven; bake 8 to 10 minutes longer or until lightly toasted.

3. Meanwhile, in small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with electric mixer on low speed until well combined.

4. Spread cheese mixture evenly onto toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With small strainer, sprinkle 3 tablespoons powdered sugar over bruschetta.

High Altitude (3,500-6,500 ft): No change.

1 Appetizer: Calories 90 (Calories from Fat 30); Total Fat 3.5g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 5mg; Sodium 115mg; Total Carbohydrate 11g (Dietary Fiber 0g; Sugars 5g); Protein 2g % Daily Value: Vitamin A 2%; Vitamin C 2%; Calcium 0%; Iron 2% Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Fat Carbohydrate Choices: 1

Karen Mack
Webster, NY

Karen Mack saw a bruschetta recipe in a cookbook and started tinkering. She skipped four ingredients, added three others and reduced the fat content. The result is this bruschetta: simple to make, appealing and delicious. Karen, a part-time kitchen-tools consultant, recalled wondering why the audience of her demonstration seemed so distracted. She soon found out. In the dining room behind her, the host was trying to extinguish a small fire without interrupting the demonstration.

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