Upside-Down Apricot Pecan Danish |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This recipe comes from my winning the weight loss cookbook. Ingredients:
2 tablespoons packed dark brown sugar |
1/4 cup pecan pieces |
2 teaspoons cinnamon |
1 (11 ounce) package refrigerated french bread dough |
5 tablespoons low-fat margarine, divided (i use country crock) |
1 teaspoon low-fat margarine, divided (i use country crock) |
2 teaspoons sugar substitute |
1/4 cup fine chopped dried apricot |
Directions:
1. Preheat oven to 350°F.
2. Coat 9-inch round pan with spray.
3. Sprinkle brown sugar in the bottom, then pecans and cinnamon evenly all over; set aside.
4. On work surface, unroll the dough.
5. Spread 3 Tbsp margarine evenly over dough.
6. Sprinkle evenly with Splenda.
7. Top with apricots.
8. Gently roll dough to form a log.
9. Using serrated knife, cut log into 12 sections.
10. Place slices, cut side down, in prepared pan; bake 30 minutes till golden brown.
11. Immediately invert onto plate.
12. Add remaining margarine to hot pan; stir till melted.
13. Drizzle over danish.
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