Sunday, January 15, 2012

Low Fat Individual Sized Monkey Bread

Sugar, cinnamon, bread, butter...all of these ingredients together equals yummy! A treat that I like to eat, but don't make very often is monkey bread. It's so good! When I make it, I cannot control myself and eat most of it. Nick is lucky if he gets a few bites.  Recently, I have been craving it, but since I've been trying to lose the baby weight, I've held off on making it. That was until I found a low fat monkey bread recipe that is just as delicious!! This recipe is based on the real monkey bread recipe, but with significantly less calories and fat, but same great taste.  I also think it's really cute to bake individual servings in a cupcake pan. Enjoy!!


Low-Fat Monkey Bread
by Hungry Girl

3 T Splenda, divided
2 t cinnamon, divided
2 T light whipped butter (I used Brummel and Brown)
2 T sugar free pancake syrup
2 T brown sugar (I used Splenda's version of Brown Sugar), not packed
1 package Pillsbury Crescent Seamless Dough Sheet (you could also use the low fat crescent rolls and roll it out)
1/2 t baking powder

1. Preheat oven to 350 degrees. Spray a muffin pan with nonstick spray.  Set aside. Mix 1 T Splenda and 1 t cinnamon in a large bowl.  Set aside.

2.  Roll out dough and sprinkle evenly with baking powder.  Cut dough sheet widthwise into six equal size strips.  Cut each strip into 4 squares.  Roll the squares into a ball. This should make 24 balls.

3.  Place half of the balls in the bowl with the Splenda-cinnamon mix.  Lightly toss to coat.  Place coated balls in the muffin pan.  Let them fall into place without pushing them in the pan. Repeat coating the remaining balls and placing them in the muffin pan.

4.  In a small pot, add butter, syrup, brown sugar, 2 T Splenda, and 1 t cinnamon. Over medium heat, stir mixture frequently until butter has melted and mixed well.  Evenly spoon the mixture of the dough balls.

5.  Bake for 15-20 minutes or until puffy and firm. Allow a few minutes to cool and then enjoy!!

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