• 1 cup dried apricots, sliced
  • 1 cup water
  • 3 1/2 tsp Equal for Recipes (12 packets Equal sweetener or 1/2 cup Equal Spoonful)
  • 1/8 tsp ground mace (or nutmeg)
  • 1 16oz loaf frozen Italian bread dough, thawed
  • 1/4 cup sliced or slivered almonds
  • 1/3 cup skim milk
  • 1 tsp Equal for Recipes (3 packets Equal sweetener or 2 tbsp Equal Spoonful)


  1. Preheat Oven to 375°F
  2. Add apricots, water, 3 1/2 tsp Equal and mace to small sauce pan and bring to boil.
  3. Reduce heat and simmer, covered, until apricots are tender and water is absorbed (about 10 minutes).
  4. Continue to simmer uncovered until no water remains (2 to 3 minutes).
  5. Take pan off heat and set aside to cool.
  6. Roll dough on floured surface into 14″ x 8″ rectangle.
  7. Spread apricot mixture on dough to within 1″ of edges.
  8. Sprinkle with 1/3 almonds and roll dough up jelly roll style.
  9. Beginning with the long edge, pinch dough to seal and place dough seam side down on greased cookie sheet forming a circle. Pinch ends to seal.
  10. Using scissors, cut dough from outside edge almost to center, making cuts 1″ apart. Turn each section cut side up to filling shows.
  11. Let rise, covered, in a warm place until dough is double in size (about 1 hour).
  12. Brush top of dough lightly with milk and sprinkle remaining almonds and 1 tsp Equal.
  13. Bake coffee cake for 25 to 30 minutes or until the top is golden brown.
  14. Let cool on wire rack.
  15. Serve warm or cool.

Food Exchanges: 1/2 Fruit, 1 Bread, 1/2 Fat.

Nutritional Info (per serving):
Makes 12 Servings
Calories:   154
Protein:   4g
Carbohydrate:   27g
Fat:   3g
Cholesterol:   0mg
Sodium:   180mg

Recipe provided courtesy of Merisant Corporation and the NutraSweet Company, makers of Equal

Marlene Koch

Marlene Koch, RD, (pronounced "Cook") has specialized in delicious food and healthy lifestyles for over twenty years. Thus, when Marlene realized she couldn’t bake a delicious cake without sugar for her stepdaughter newly diagnosed with type 2 diabetes, she set out to find the sweet solution! Marlene is now a foremost authority on sugar and sugar substitutes and the author of the best-selling healthy, low-sugar hardback cookbook series which includes Unbelievable Desserts and Fantastic Food with Splenda, and her newest release, Marlene Koch’s Sensational Splenda Recipes: 375 Recipes Low in Sugar, Fat and Calories (M.Evans publisher). With combined sales of over 600,000 copies, Marlene and her books successfully bridge the gap between good food and good health!

Marlene graduated Magna Cum Laude with a degree in nutrition from U.C.L.A. in 1986 and is one of a select group of dietitians to hold an advanced certificate in Child and Adolescent Weight Management from the American Dietetic Association. Combining her love of food with her educational foundation, she has held such positions as Hospital Foodservice Director, Nutrition Professor, Cooking Instructor for the Columbus State Culinary Academy and as a national nutrition educator to chefs for the American Culinary Federation. Her passion for teaching others how to make healthy food taste delicious also extend to her private nutrition practice specializing in weight loss, diabetes, and wellness.

Marlene loves to teach (and to eat!); her energetic and upbeat style has made her a popular food and nutrition speaker for organizations such as the American Diabetes and American Heart Associations and sought after for television and radio appearances which have included affiliates for ABC, NBC, CBS, FOX and Shaw TV (Vancouver) and radio stations nationwide.

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