Even the pickiest eaters will love picking at this sweet bread. We used reduced-fat and fat-free ingredients to trim 57% of the fat and 61% of the saturated fat.
2/3 cup sugar >
1/4 cup sugar
large refrigerated buttermilk homestyle biscuits >
Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits
1/2 cup sugar plus 1/2 cup packed brown sugar plus 3/4 cup butter >
3/4 cup fat-free caramel topping plus 2 teaspoons vanilla
Nutritional Highlights
370 (before)
250 (after)
19 g (before)
8 g (after)
9 g (before)
3 1/2 g (after)
3.5 g (before)
0 g (after)
15 min |
1 hr 10 min |
16 servings |
1/4 cup sugar
2 teaspoons ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits
1/2 cup chopped pecans or walnuts
3/4 cup fat-free caramel topping
2 teaspoons vanilla
1
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
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2
In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.
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3
In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
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4
Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.
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Nutritional Information
1 serving:
Calories 250 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 640mg; Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 15g); Protein 3g
% Daily Value
Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 8%
Exchanges
1 Starch, 1 1/2 Other Carbohydrate, 1 1/2 Fat
Carbohydrate Choices
2 1/2
