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Apricot-Almond Coffee Ring |
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Serves: 12 Print this Recipe1 cup dried apricot, sliced 1 cup water 3 1/2 teaspoons Equal measure or 12 packets EQUAL sweetener 1 teaspoon Equal measure or 3 packets EQUAL sweetener 1/8 teaspoon ground mace 1 loaf (16 oz) frozen Italian breads dough, thawed 1/3 cup sliced or slivered almonds Skim milk 1. Heat apricots, water, 3 1/2 tsp 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 inches. 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 tsp Equal Measure. Bake coffee cake in preheated 375°F oven until golden, 25 to 30 minutes. Cool on wire rack. EXCHANGES Carbohydrate 2 PYRAMID SERVINGS Starch 1 1/2 Fruit 1/2 NUTRITION FACTS Calories 153(27 calories from fat) 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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