Pineapple Coffee Cake
Adapted from
Fresh Ideas with Frozen Dough
9 servings
| 1 lb frozen white bread dough, thawed | 3 tbsps light margarine, softened | ||
| 8 ozs crushed pineapple, drained | 1/4 c unbleached flour | ||
| 1/2 c light brown sugar, packed |
Preheat oven to 350. Prepare a 8" square dish with cooking spray; set aside. Divide dough into nine even portions. Place into prepared dish. Cover and rise until doubled in size. Meanwhile, in a small bowl, combine pineapple and 1/4 cup brown sugar. Remove cover on dough. Make a nine large indentations in dough. Fill each indentation with pineapple mixture; set aside. In another small bowl, combine margarine, flour and remaining brown sugar. Mix well. Dollop over top dough in pan. Bake for 20 minutes, or until browned.
| Calories | 218 | %CFF | 15 % | |
| Total Fat | 4 g | Saturated Fat | 0.3 mg | |
| Protein | 3 g | Cholesterol | 0 g | |
| Carbohydrates | 42 g | Sodium | 275 mg | |
| Sugars | 17 g | Fiber | 0.8 g | |
|
4.3 WW Points | ||||
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