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Upside-Down Apricot Pecan Danish


Yield

Makes 12 rolls

Ingredients

2 tablespoons packed dark brown sugar
1/4 cup pecan pieces
1 package (11 ounces) refrigerated French bread dough
5 tablespoons plus 1 teaspoon diet margarine, divided
4 packets sucralose-based sugar substitute
2 teaspoons ground cinnamon
1/4 cup finely chopped dried apricots

Preparation

  1. Preheat oven to 350°F. Coat 9-inch round nonstick baking pan with nonstick cooking spray. Sprinkle brown sugar, pecans and cinnamon evenly over bottom, and set aside.
  2. On work surface, or cutting board, unroll the dough. Spread 3 tablespoons margarine evenly over dough. Sprinkle evenly with sugar substitute. Top with apricots. Gently roll dough to form log.
  3. Using serrated knife, cut log into 12 slices. Place slices, cut side down, in prepared pan; bake 30 minutes or until golden brown. Immediately invert onto dinner plate. Add remaining margarine (2 tablespoons plus 1 teaspoon) to hot pan; stir until melted. Drizzle over danish.

Nutritional Information

Serving Size: 1 danish slice
Sodium 498 mg
Protein 8 g
Fiber 4 g
Carbohydrate 43 g
Saturated Fat <1 g
Total Fat 7 g
Calories from Fat 24 %
Calories 275

Dietary Exchange

Starch 3
Fat 1

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