I know what you're thinking... how in the world could monkey bread be considered skinny? Well, I've lightened this up as best I imagine anyone possibly could considering that it's a sugary, decadent, gooey, caramel mess of a breakfast treat. So bear with me for a bit while I try and explain all the good that I've done here.
Monkey bread is one of my favorite breakfast or brunch treats, largely in part to the fact that it's so easy to toss together and always comes out in an impressive form. I mean, you know... look at it. It's truly drool-worthy. The only down-fall of it is that it's usually one of the most sugary and unhealthy breakfast bites out there. So, I've taken this traditional treat and revamped it into something a little more guilt-free.
With the Fourth of July just around the corner, I always love to play around with the fresh berries of the season that take on the colors of the USA. What can I say? I'm just sort of a dork in that way! Strawberries and blueberries were my choice for today and I knew that I wanted to beef this monkey bread up with some fresh fruit rather than more biscuit dough!
To lighten this bad boy up, I got my hands on some reduced fat wheat biscuit dough. The wheat always makes me feel better about loading in those carbs, because at least you're getting something out of it. I also have cut the sugar content of this monkey bread in half and also substituted a natural (cup for cup) sweetener and brown sugar. Light butter for the caramel was also a must! Though I'll admit that I was a little nervous about it turning out at first, it did end up working out beautifully.
Yum! I can't say enough about how amazing this tasted. The mix of fresh fruit speckled in through the ooey-gooey caramel monkey bread was really the perfect indulgent and less guilty bite for breakfast.
What makes this better still is that it truly is so easy to make while still being so very full of flavor and awesomeness.
Skinny Mixed Berry Monkey Bread
Servings: 10 • Size: 1/10th • Calories: 394 • Fat: 14.5 g • Carb: 62.2 g • Fiber: 3.9 g • Protein: 6.5 g • Sugar: 24.2 g • Sodium: 1,000.7 mg
2 (17.3 Oz.) Cans Refrigerated Reduced Fat Wheat Biscuit Dough
1/2 C. Sugar
1/4 C. Natural Sweetener
2 Tsp. Ground Cinnamon
1/2 C. Fresh Blueberries
1/2 C. Fresh Diced Strawberries
1/2 C. (1 Stick) Light Butter
1/2 C. Natural Sweetener & Brown Sugar Blend
Preheat the oven to 350 degrees F. and lightly coat the inside of a round bundt pan with non-stick baking spray; set aside.
In a large bag, combine the 1/2 C. Sugar, 1/4 C. Sweetener, and 2 Tsp. Ground Cinnamon.
Open the biscuits and cut each one into about 8 pieces and toss them around in the sugar mixture until evenly coated.
Place the coated dough into the bottom of the prepared baking dish with a few of the strawberries and blueberries.
Continue to layer until everything is in the dish; set aside.
Place the 1/2 C. Butter and 1/2 C. Brown Sugar blend into a small sauce pan.
Heat the man over medium-high heat to a simmer and cook for about 1 minute, stirring constantly.
Pour the caramel over the dough and berries.
Place the bundt pan into the oven to bake for about 45 minutes or until all of the dough is cooked through.
Note: You may want to place the bundt pan on a baking sheet or foil to catch any overflow of drippy wonderfulness.
nce done, remove from the oven and allow to cook for a few minutes.
Carefully turn the bundt pan over onto a plate and jiggle it a bit to free the bread from the dish.
It should come out pretty easily!
Enjoy right away!