Diabetic, Low-Cal & Low-Carb Recipe: Apricot-Almond Coffee Ring

Apricot-Almond Coffee Ring Ingredients:

• 1 cup
• dried apricots, sliced
• Skim milk
• 1/8 teaspoon ground mace
• 1 (16-ounce) loaf frozen Italian bread dough, thawed
• 1/3 cup sliced or slivered almonds
• 1 teaspoon Equal® for Recipes
• 1 cup water
• 3 1/2 teaspoons Equal® for Recipes

Diabetic, Low-Cal & Low-Carb Recipe: Apricot-Almond Coffee Ring Baking Procedures:

1. Heat apricots, water, 3 1/2 teaspoons Equal® for Recipes 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 14 x 8-inch rectangle. Spread apricot mixture on dough to within 1-inch of edges; sprinkle with 1/4 cup almonds. Roll dough up jelly roll style, 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 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; sprinkle with remaining almonds and 1 teaspoon Equal® for Recipes.
5. Bake coffee cake in preheated 375°F (175°C) oven until golden, 25 to 30 minutes. Cool on wire rack.

Diabetic, Low-Cal & Low-Carb, Nutrition Information Per Serving: 154 cal., 4 g pro., 27 g carbo., 3 g fat, 0 mg chol., 180 mg sodium.

Food Exchanges: 1/2 Fruit, 1 Bread, 1/2 Fat.