Quick Cinnamon Apricot Biscuit Bread

“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.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (7 1/2 ounce) can refrigerated buttermilk biscuits
  • 23 cup dried apricot, finely chopped
  • 12 teaspoon ground cinnamon
  • 12 cup hot water
  • 2 tablespoons apricot fruit spread
  • 1 tablespoon reduce-calorie margarine
  • 12 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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