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Ingredients have been replaced with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.
Work with one can of dough at a time, and keep the remaining can refrigerated until ready to cut. Cut each can of dough into 24 pieces (48 pieces total). Bake 35 to 40 minutes. (To be sure that the caramel topping does not ooze out of the pan, use a pan that does not have a removable bottom.
Prep Time:15 min Start to Finish:1 hr 10 min Makes:16 servings
teaspoons ground cinnamon
cans (13.2 oz each) Pillsbury refrigerated country Italian bread
cup chopped pecans or walnuts
cup fat-free caramel topping
Heat oven to 350F. Spray 12-cup fluted tube cake pan with cooking spray.
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.
In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
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.
Nutritional Information : 1 Serving: Calories 200; Total Fat 4g; Saturated Fat 0g); Cholesterol 0mg; Sodium 640mg; Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 15g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 8%
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