Low Sugar Monkey BreadMonkey bread is the first of our low sugar recipes. I have given the ingredients below for both low sugar and regular. Here are some more low sugar recipes. Lime Cheesecake - Low Sugar
The pictures are when I made the low sugar version. I did use brown sugar just because I didn’t have Splenda Brown Sugar Blend on hand. The next time I make this, I will use the brown sugar blend. I also did not put any nuts in my recipe. My husband could not tell that this recipe was low in sugar. His comment was that this bread is very rich! It is great for brunch! Ingredients for Low Sugar Version:
Here is what to do:First, preheat your oven to 350 degrees F. Generously grease your pan. I suggest you use a tube pan. Blend the Splenda, cinnamon and cream cheese together in a bowl and set aside. This is the filling that goes into the biscuit pouches. Open both cans of biscuits. Flatten each biscuit until they are approximately 3 1/2 to 4 inches in diameter. Place a spoonful of the cream cheese mixture in the center of each of the biscuits. Pull the edges of each biscuit around the cream cheese filling until you have it sealed each one and they look like little pouches. If you are putting nuts in your monkey bread, now is the time to sprinkle the chopped nuts in the bottom of the pan before you add the pouches. Then, arrange the biscuit pouches in the tube pan. They will overlap. Melt the butter and brown sugar or Splenda Brown Sugar Blend in the microwave and stir until smooth. Pour this mixture evenly over the pouches. Make sure you have covered the biscuit pouches. Put the pan in the oven and bake for 30 minutes, cool on a rack for 5 minutes and then flip the pan onto a plate for serving. If you would prefer regular monkey bread, here is the recipe: Ingredients for Regular Version:
|
