Quick Cinnamon Apricot Biscuit Bread |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Based on a delightful recipe from JoAnna M. Lund's cookbook, Cooking Healthy with Splenda. She says, I just love handy, healthy convenience foods like these blissful buttermilk biscuits! When topped with a fantastic fruity topping, they make every day feel like a holiday. NOTE: this recipe requires butter-flavored cooking spray. Ingredients:
1 (7 1/2 ounce) can refrigerated buttermilk biscuits |
2/3 cup dried apricot, finely chopped |
1/2 teaspoon ground cinnamon |
1/2 cup hot water |
2 tablespoons apricot fruit spread |
1 tablespoon reduce-calorie margarine |
1/2 cup splenda granular |
Directions:
1. Preheat oven to 425°F.
2. Spray an 8-inch pie plate with butter-flavored cooking spray.
3. Separate biscuits and divide into 2 pieces.
4. Arrange half of biscuit pieces in prepared pie plate.
5. Sprinkle apricots evenly over top.
6. Arrange remaining biscuit pieces over apricots.
7. Lightly spray tops with butter-flavored cooking spray.
8. Sprinkle cinnamon evenly over top.
9. In a small bowl, combine hot water, spreadable fruit, margarine, and splenda.
10. Carefully pour mixture evenly over top.
11. Bake for 10 to 12 minutes.
12. Place pie plate on a wire rack.
13. Lightly spray top with butter-flavored cooking spray.
14. Let set for at least 5 minutes.
15. Cut into 6 wedges and serve.
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