Apricot-almond Coffee Ring - Diabetic Friendly Recipe

Preheat oven at 375º.

Heat apricots, water, 3 packets Equal, and mace to boiling in a small saucepan; reduce heat and simmer, covered, until apricots are tender and water is absorbed, about 10 minutes. Simmer, uncovered, until no water remains, 2 to 3 minutes. Cook.

Roll dough on floured surface into 14 x 8-inch rectangle. Spread apricot mixture on dough to within 1 inch of edges; sprinkle with ¼ cup almonds. Roll dough up jelly roll style, beginning with long edge; pinch edge of dough to seal. Place dough seam side down on greased cookie sheet, forming circle; pinch ends to seal.

Using scissors, cut dough from outside edge almost to center, making cuts 1-inch apart. Turn each section cut side up so filling shows. Let rise, covered, in a warm place until dough is doubled in size, about 1 hour.

Brush top of dough lightly with milk; sprinkle with remaining almonds and 3 packets or Equal or sweetener. Bake coffee cake in preheated oven at 375 until golden, 25 to 30 minutes. Cool on wire rack. Serve. Makes about 12 servings Nutritional Values: Calories per serving: 154, Carbohydrates: 27g, Fat: 3g, Sodium: 180mg Note: This is a Diabetic Friendly recipe.