How to make it

  • Preheat the oven to 425 F. Spray a 6-cup muffin pan with nonstick spray.
  • Combine 5 tbsp. of the sugar or Splenda, the lemon juice and pie spice in a small bowl. Spoon the sugar mixture evenly into the cups Place 3 overlapping apricot halves, cut side up, in each cup. Then add 1 biscuit to each cup, gently pressing it along the side of the cup to adhere. Sprinkle each biscuit with 1/2 tsp. of the remaining sugar.
  • Bake until the apricot mixture is bubbly and the biscuits are golden brown, about 12 minutes. Let the cakes stand in the pan 5 minutes. Invert the cakes on a large plate and serve warm with a scoop of frozen yogurt.
  • Serving = 1 cake = 173 calories, 4 g. fat, 4 points without yogurt, 5 points with yogurt.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    ahmed1 ate it and said...
    Sounds really delicious my friend.
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    sounds very good bea thank you
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds good. I did one that use apples, it was good to.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes