Upside-Down Apricot Pecan Danish

• 2 tablespoons packed dark brown sugar
• 14 cup pecan pieces
• 2 teaspoons cinnamon
• 1 (11 ounce) packagerefrigerated French bread dough
• 5 tablespoons low-fat margarine, divided (I use country crock)
• 1 teaspoon low-fat margarine, divided (I use country crock)
• 2 teaspoons sugar substitute
• 14 cup fine chopped dried apricot

1. Preheat oven to 350F.
2. Coat 9-inch round pan with spray.
3. Sprinkle brown sugar in the bottom, then pecans and cinnamon evenly all over; set aside.
4. On work surface, unroll the dough.
5. Spread 3 Tbsp margarine evenly over dough.
6. Sprinkle evenly with Splenda.
7. Top with apricots.
8. Gently roll dough to form a log.
9. Using serrated knife, cut log into 12 sections.
10. Place slices, cut side down, in prepared pan; bake 30 minutes till golden brown.
11. Immediately invert onto plate.
12. Add remaining margarine to hot pan; stir till melted.
13. Drizzle over danish.

brown sugar, pecan, cinnamon, bread, lowfat margarine, lowfat margarine, sugar substitute, apricot

Taken from www.food.com/recipe/upside-down-apricot-pecan-danish-125275 (may not work)