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Add a photoRaciónes: 12
Ingredientes
- 1 c. dry apricots sliced
- 1 c. water
- 3 1/2 tsp Equal for Recipes (or possibly 12 packets Equal sweetener or possibly 1/2 c. Equal Spoonful)
- 1/8 tsp grnd mace
- 1 loaf frzn Italian bread dough - (16 ounce) thawed
- 1/3 c. sliced or possibly slivered almonds Skim lowfat milk for brushing
- 1 tsp Equal for Recipes (or possibly 3 packets Equal sweetener or possibly 2 tbspns Equal Spoonful)
Direcciones
- Heat apricots, water, 3 1/2 tsp. Equal for Recipes or possibly 12 packets Equal sweetener or possibly 1/2 c. Equal Spoonful and mace to boiling in small saucepan; reduce heat and simmer, covered, till apricots are tender and water is absorbed, about 10 min. Simmer, uncovered, till no water remains, 2 to 3 min. Cold.
- Roll dough on floured surface into 14- by 8-inch rectangle. Spread apricot mix on dough to within 1 inch of edges; sprinkle with 1/4 c. almonds. Roll dough up jelly-roll style, beginning with long edge; healthy pinch edge of dough to seal. Place dough seam-side down on greased cookie sheet, forming circle; healthy pinch ends to seal.
- 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 hot place till dough is double in size, about 1 hour.
- Brush top of dough lightly with lowfat milk, sprinkle with remaining almonds and 1 tsp. Equal for Recipes or possibly 3 packets Equal sweetener or possibly 2 Tbsp. Equal Spoonful. Bake in preheated 375 degree oven till golden brown, 25 to 30 min. Cold on wire rack.
- This recipe yields 12 servings.
- Serving size: 1 slice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 12 servings | |
| Calories 21 | |
| Calories from Fat 5 | 24% |
| Total Fat 0.62g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 40mg | 1% |
| Total Carbs 3.57g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.22g | 1% |
| Protein 0.56g | 1% |
