• 1 lb. loaves sweet dough, thawed
• 1/4 cup apricot preserves
• 1/4 cup pitted dates, snipped
• 1 cup powdered sugar
• 1/2 tsp. vanilla extract
• 1 Tbs. plus 1 tsp. milk
• 1 Tbs. unsalted butter, melted

Divide dough in half. Roll one half into a 12x7 inch rectangle on floured surface. Spread half the apricot preserves down center third of dough and sprinkle with half the dates. Fold long sides over to meet at center of filling and seal seam. Place seam side down on a greased baking sheet. Snip strips every 1 inch almost to center of coffee cake down long sides. Turn each strip so cut side is up. Repeat with remaining dough and filling, making a second coffee cake. Cover and let rise 1 hour or until almost doubled in size. Preheat oven to 350°F. Bake 20 minutes. Make glaze by combining last 4 ingredients in a bowl. Drizzle glaze over coffee cake while still warm.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 268, fat 3.3g, 11% calories from fat, cholesterol 4mg, protein 5.3g, carbohydrates 55.0g, fiber 2.2g, sugar 25.0g, sodium 351mg, diet points 5.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 1.9, Lean meat: 0.0, Fat: 0.3, Sugar: 1.3, Very lean meat protein: 0.0

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