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Monkey Bread (lite)

Rated: two opposable thumbs up

16 servings

• 1/2 cup raisins
• 2 tablespoons boiling water
• 3/4 cup sugar
• 1 tablespoon ground cinnamon
• 1/4 cup wheat germ
• 4 cans (7.5 ounces each) refrigerated biscuit dough (10 biscuits each)
• 1/2 cup applesauce
• 1/4 cup butter, melted

Preheat the oven to 350 degrees. Spray a bundt pan with nonstick cooking spray and set aside.

Spread the raisins out in the bottom of a small bowl, add the 2 tablespoons boiling water and set aside. In a large bowl, combine the sugar, cinnamon and wheat germ. Cut each biscuit into four pieces. Add to the large bowl of sugar and cinnamon. Coat all the biscuit pieces with sugar. Leave the extra sugar in the bowl. Add the applesauce and butter to the soaked raisins. Add the raisin mixture to the large bowl of sugar-coated biscuits. Mix (clean hands work well) until thoroughly coated. Place evenly in the prepared pan. Do not press down.

Bake for 30 minutes, then cover the top with aluminum foil to prevent over-browning and cook 15 minutes more. Remove pan from the oven and loosen the sides with a knife. Place a plate over the top and turn the pan over onto the plate.

Per serving: 232 calories, 6 g fat, 8 mg cholesterol, 511 mg sodium, 42 g carbohydrates, 4 g protein, 2 g fiber.

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