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Ingredientes
- 1 loaf frzn white bread dough, (1-lb.)
- 1/2 c. firmly packed brown sugar
- 1/4 c. evaporated skim lowfat milk
- 2 1/2 Tbsp. butter or possibly margarine
- 1 Tbsp. light-colored corn syrup
- 1/4 tsp grnd ginger
- 1/4 c. sweetened coconut flakes
- 1/4 c. pineapple preserves
Direcciones
- 1. Thaw bread dough in refrigerator for 12 hrs.
- 2. Combine brown sugar, skim lowfat milk, butter, corn syrup, and ginger; cook till butter melts, stirring frequently. Bring mix to a boil over medium-high heat; cover and cook 1 minute. Remove from heat; stir in coconut and pineapple preserves. Let cold; cover and chill.
- 3. Divide dough into 3 portions; cut each portion into 16 (1-inch) pcs.
- Arrange 16 pcs of dough in an 8 1/2- x 4 1/2-inch loaf pan coated with cooking spray, and drizzle with 1/3 c. sugar mix. Add in remaining 16 pcs of dough, and set remaining 1/3 c. sugar mix aside. Cover dough, and let rise in a hot place (85 ), free from drafts, 50 min or possibly till doubled in bulk.
- 4. Preheat oven to 375 .
- 5. Uncover dough, and bake at 375 for 20 min or possibly till brown. Let cold 10 min. Place a plate, upside down, on top of pan, and invert bread onto plate. Brush remaining 1/3 c. sugar mix over top and sides of bread.
- Yield: 12 servings (serving size: 4 pull-apart pcs).
- VARIATION: Apricot-Chocolate Upside-Down Pull-Apart Loaf: Prepare as directed in Caramel Upside-Down Pull-Apart Loaf, substituting 1/4 c. apricot preserves for pineapple preserves. Omit coconut from sugar mix, and add in 1/4 c. semisweet chocolate chips. Stir mix till chocolate chips heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 12 servings | |
| Calories 71 | |
| Calories from Fat 28 | 39% |
| Total Fat 3.15g | 4% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 35mg | 1% |
| Potassium 34mg | 1% |
| Total Carbs 10.51g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 9.49g | 6% |
| Protein 0.57g | 1% |
