Serves: 12
Total Calories: 158

1 cup dried apricot, sliced
1 cup water
3 1/2 teaspoons Equal measure or 12 packets EQUAL sweetener or 1/2 cup EQUAL Spoonful
1/8 teaspoon ground mace
1 (16-ounce) loaf frozen Italian bread dough, thawed
1/3 cup sliced or slivered almonds
skim milk
1 teaspoon Equal measure or 3 packets EQUAL sweetener or 2 tablespoons EQUAL Spoonful

1. Heat apricots, water, 3 1/2 teaspoons EQUAL Measure, and mace to boiling in small saucepan reduce heat and simmer, covered, until apricots are tender and water is absorbed, about 10 minutes. Simmer, uncovered, until no water remains, 2 to 3 minutes. Cool.

2. Roll dough on floured surface into rectangle 14 x 8-inch rectangle. Spread apricot mixture on dough to within 1 inch of the edges sprinkle with 1/4 cup almonds. Roll dough up, beginning with long edge pinch edge of dough to seal. Place dough seam-side down on greased cookie sheet, forming circle pinch ends to seal.

3. Using scissors, cut dough from outside edge almost to center, making cuts 1 inch apart. Turn each section cut-side up so that filling shows. Let rise, covered, in warm place until dough is double in size, about 1 hour.

4. Brush top of dough lightly with milk and sprinkle with remaining almonds and 1 teaspoon EQUAL Measure. Bake coffee cake in preheated 375°F oven until golden, 25 to 30 minutes. Cool on wire rack.

EXCHANGES
2 Carbohydrate

PYRAMID SERVINGS
1 1/2 Starch
1/2 Fruit

NUTRITION FACTS
Calories 153
Calories from Fat 27
Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 222 mg
Carbohydrate 28 g
Dietary Fiber 3 g
Sugars 7 g
Protein 4 g

Nutritional Facts:

Serves: 12
Total Calories: 158
Calories from Fat: 89

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