1 c. dry apricots sliced
1 c. water
3 1/2 tsp Equal for Recipes (or possibly 12 packets Equal sweetener or possibly 1/2 c. Equal Spoonful)
1/8 tsp grnd mace
1 loaf frzn Italian bread dough - (16 ounce) thawed
1/3 c. sliced or possibly slivered almonds Skim lowfat milk for brushing
1 tsp Equal for Recipes (or possibly 3 packets Equal sweetener or possibly 2 tbspns Equal Spoonful)
Heat apricots, water, 3 1/2 tsp. Equal for Recipes or possibly 12 packets Equal sweetener or possibly 1/2 c. Equal Spoonful and mace to boiling in small saucepan; reduce heat and simmer, covered, till apricots are tender and water is absorbed, about 10 min. Simmer, uncovered, till no water remains, 2 to 3 min. Cold. Roll dough on floured surface into 14- by 8-inch rectangle. Spread apricot mix on dough to within 1 inch of edges; sprinkle with 1/4 c. almonds. Roll dough up jelly-roll style, beginning with long edge; healthy pinch edge of dough to seal. Place dough seam-side down on greased cookie sheet, forming circle; healthy 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 hot place till dough is double in size, about 1 hour. Brush top of dough lightly with lowfat milk, sprinkle with remaining almonds and 1 tsp. Equal for Recipes or possibly 3 packets Equal sweetener or possibly 2 Tbsp. Equal Spoonful. Bake in preheated 375 degree oven till golden brown, 25 to 30 min. Cold on wire rack. This recipe yields 12 servings. Serving size: 1 slice.