Upside-Down Apricot Pecan Danish the Editors of Publications International, Ltd.
Makes 12 rolls
|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|
- 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.
- 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.
- 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.
|Serving Size:||1 danish slice|
|Saturated Fat||<1 g|
|Total Fat||7 g|
|Calories from Fat||24 %|
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