Monday, November 22, 2010

Apricot Crescent Coffeecake



1 (4 serving size) pkg sugar free vanilla cook and serve pudding mix
1 cup water
18 dried apricot halves (1 cup)
1/4 cup raisins
1 (8 serving) pkg crescent refrigerated rolls

Preheat oven to 400 degrees. In medium saucepan combine pudding
mix, water, apricots and raisins. Cook over medium heat, stirring
constantly, until mixture comes to a boil. Remove from heat. Cool
15-20 minutes. Place rolls on large cookie sheet. Pat into a 14x9
rectangle, being sure to seal perforations. Evenly spread apricot
filling over rolls. Roll up like a jelly roll starting with long
side. Seal edge well. Place sealed edge down. Curve into a large
crescent shape. Gentlt make several slashes in top. Bake 15-20
minutes. Quickly spray top with butter flavored cooking spray.

Serves 8.
Each serving equals:
HE: 1 Br, 2/3 Fr, 10 OC
142 calories, 6 gr Fa, 2 gr Pr, 20 gr Ca, 301 mg So
Diabetic: 1/2 St, 1 Fr, 1 Fa

JoAnna's Notes: My Bohemian heritage comes out when I yearn for the
types of food my mother and grandmother would bake. This coffeecake
is an example. It is so simple, yet tastes like you spent hours
slaving over an oven. Try it on your family one of these weekends
and see if it doesn't become a family favorite.

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