• 1 lb. fat free white rolls, semi-thawed
• 1 package non-instant butterscotch pudding mix
• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 1/2 cup unsalted butter

Coat a bundt pan with nonstick cooking spray. Cut rolls in half and dip in dry pudding mix. Arrange rolls in bundt pan, alternately arranging and sprinkling with pecans. Sprinkle remaining pudding mix and pecans over the top.

Combine brown sugar and butter in a heavy saucepan over medium heat and stir until sugar is dissolved and becomes syrupy. Pour over rolls and cover with plastic wrap that has been coated with nonstick cooking spray. Let rise 1-1/2 to 2 hours, or until doubled in size and even with top of pan. Remove plastic wrap. Preheat oven to 350°F. Bake 30-35 minutes. Remove from oven and immediately loosen rolls from sides of pan with a knife and invert onto a platter.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 207, fat 10.4g, 44% calories from fat, cholesterol 16mg, protein 2.8g, carbohydrates 26.8g, fiber 1.1g, sugar 10.9g, sodium 193mg, diet points 5.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.0, Lean meat: 0.0, Fat: 1.8, Sugar: 0.7, Very lean meat protein: 0.0

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