The pudding mixed with the brown sugar and butter creates a rich caramel flavor. The base that hold this monkey bread together is creamier and thicker than other breads made without the pudding. You could mix it up a bit and use butterscotch pudding instead of vanilla.

Ingredients

¼ cup chopped walnuts

3 (7.5 oz each) cans Pillsbury refrigerated buttermilk biscuits

⅓ cup sugar

2 teaspoons cinnamon

¼ cup plus 2 tablespoons reduced-fat butter or Smart Balance Light

¾ cup brown sugar

2 teaspoon water

Directions

1. Preheat oven to 350 degrees. Coat a Bundt pan with non-stick cooking spray (I like the cooking spray with flour in it.)

2. Sprinkle the walnuts evenly onto the bottom of the pan.

3. In a bowl, mix together the ⅓ cup sugar and cinnamon.

4. Quarter each biscuit and roll each in sugar mixture. Place all pieces layered evenly in the pan.

5. In a small pan melt the butter, brown sugar and water. Bring to a boil, turn heat to low and cook for 2 minutes. Stir often.

6. Pour evenly over the biscuit pieces. Bake for 25 minutes.

7. Remove from oven and while still hot carefully invert onto a serving plate.

8. Serve warm and let everybody pull off a piece.

Makes 10 servings (the skinny facts are based on 10 servings, which is really, really, generous. To cut calories and ww points, make it to serve 12-14!)

Nutrition Facts

for 1 serving
190 cal
6g fat
2g protein
34g carbs
1g fiber
248mg sodium
23g sugar

SmartPoints value : 8