• 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)


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

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

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

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