Recipe: Quick Cinnamon Apricot Biscuit Bread
Description: Based on a delightful recipe from JoAnna M. Lund's cookbook, Cooking Healthy with Splenda. She says, &quot;I just love handy, healthy convenience foods like these blissful buttermilk biscuits! When topped with a fantastic fruity topping, they make every day feel like a holiday.&quot; NOTE: this recipe requires butter-flavored cooking spray.
Ingredients: [{"text": "1 (7 1/2 ounce) can refrigerated buttermilk biscuits"}, {"text": "2/3 cup dried apricot, finely chopped"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "1/2 cup hot water"}, {"text": "2 tablespoons apricot fruit spread"}, {"text": "1 tablespoon reduce-calorie margarine"}, {"text": "1/2 cup Splenda granular"}]
Instructions: Preheat oven to 425&deg;F.
Spray an 8-inch pie plate with butter-flavored cooking spray.
Separate biscuits and divide into 2 pieces.
Arrange half of biscuit pieces in prepared pie plate.
Sprinkle apricots evenly over top.
Arrange remaining biscuit pieces over apricots.
Lightly spray tops with butter-flavored cooking spray.
Sprinkle cinnamon evenly over top.
In a small bowl, combine hot water, spreadable fruit, margarine, and splenda.
Carefully pour mixture evenly over top.
Bake for 10 to 12 minutes.
Place pie plate on a wire rack. 
Lightly spray top with butter-flavored cooking spray.
Let set for at least 5 minutes.
Cut into 6 wedges and serve.
