Ingredients
- 1 package (16 oz.) Pillsbury Hot Roll Mix
- 1/4 cup Equal Spoonful or Granulated*
- 2-1/2 teaspoons ground cinnamon, divided
- 1 cup very hot tap water
- 1 egg, slightly beaten
- 5 tablespoons stick butter or margarine, melted, divided
- 3/4 cup dried cranberries
- 1/4 cup Equal Spoonful or Granulated**
- 1 cup reduced-fat granola cereal
- 4 ounces reduced-fat cream cheese, softened
- 2 tablespoons Equal Spoonful or Granulated***
- 1/2 teaspoon vanilla
- 1 to 2 tablespoons 2% milk
* May substitute 6 packets Equal sweetener
** May substitute 6 packets Equal sweetener
*** May substitute 3 packets Equal sweetener
Directions
- Combine hot roll mix, yeast packet, 1/4 cup Equal and 1-1/2 teaspoons cinnamon. Stir in hot water, egg and 3 tablespoons melted butter. Mix until a soft dough forms. Turn out onto lightly floured surface and knead in cranberries. Continue to knead until dough is smooth and elastic, about 3 minutes. Shape into a ball. Cover with a bowl and let rest 5 minutes.
- Press dough evenly into a well sprayed 15 x 10-inch baking pan. Combine 1/4 cup Equal, remaining 2 tablespoons melted butter and 1 teaspoon cinnamon. Spread over surface of dough. Sprinkle with granola, pressing lightly into dough. Cover with waxed paper and let rise until puffy, about 25 minutes.
- Bake in preheated 375F oven 18 to 22 minutes or until edges are golden. Cool in pan on wire rack 5 minutes.
- Meanwhile, beat cream cheese, 2 tablespoons Equal, vanilla and enough milk to form a spreading consistency. Drizzle cream cheese mixture over warm focaccia. Serve warm or at room temperature.
Nutritional Information Per Serving:
Calories: 198
Fat: 7 grams
Sodium: 228 miligrams
Cholesterol: 27 miligrams
Protein: 5 grams
Carbohydrates: 30 grams
Diabetic Exchanges
2 starch, 1 fat
Source: Equal