What a weekend! It was a mix of fun, excitement, and even some drama - to say the least. While my house was a little more than full, It was FULL of people that I love and adore. And when I love and adore you, I feed you. That's why I decided to press on with making this Strawberries & Cream Monkey Bread for breakfast one morning.
I based this monkey bread off of one that I had made before, with just a few simple adjustments to use up the last bits of fresh strawberries in the season. To say that this sweet treat is delicious, would be a sad understatement! It's loaded with strawberries and sweet ooey-gooey goodness among every nook and cranny.
I did my best to lighten this monkey bread up by using a wheat canned biscuit dough and a light pie filling. While canned pie filing isn't one of my most favorite things, it's still handy when it comes to a lot of baked goodies. Especially when you're trying to save on time and energy without sacrificing taste.
I'll be the first to admit, and my mother can attest to this, that I was more than a little nervous with how well this would turn out. For whatever reason, I had it in my head that once it was outside of the pan that it would collapse into a plated mess of gooey strawberry bread pieces. That wasn't the case though!
The end result came out beautifully, and the drizzle of vanilla cream on top gave it that extra bit of deliciousness.
The monkey bread ended up coming out of the pan with enough stability that I needed to cut the first few 'slices' off to be served, though the rest was more easily pulled apart, like a traditional monkey bread.
TheSkinnyFork.com A not so typical monkey bread that's loaded up with strawberries for one ooey-gooey bite of deliciousness that you won't want to share! Prep Time: 10 Minutes • Cook Time: 45 Minutes
Servings: 12 • Serving Size: 1/12th • Calories: 345 • Fat: 5 g • Saturated Fat: 2 g • Carb: 67 g • Fiber: 4 g • Protein: 7 g • Sugar: 27 g • Sodium: 472 mg
Monkey Bread:
• 1 (20 Oz.) Can Light Strawberry Pie Filling
• 1 C. Fresh Strawberries, Diced
• 2 Tbsp. Brown Sugar & Sweetener Blend
• 2 Tbsp. Light Butter, Melted
• 1 Tbsp. Sugar
• 1 Tbsp. Natural Sweetener
• 1 Tsp. Vanilla Extract
• 2 (16 Oz.) Cans Refrigerated Wheat Biscuit Dough
Vanilla Cream Glaze:
• 1/2 C. Sugar-Free Powdered Sugar Replacement (Such as Swerve Confecitoner's Sugar)
• 2 Tbsp. Heavy Cream
• 1/4 Tsp. Vanilla Extract
Directions:
Preheat the oven to 350 degrees F. and lightly coat the inside of a bundt pan with non-stick baking spray; set aside.
In a large bow, mix together the 1 (20 Oz.) Can Light Strawberry Pie Filling, 1 C. Fresh Strawberries, 2 Tbsp. Brown Sugar & Sweetener Blend, 2 Tbsp. Light Butter, 1 Tbsp. Sugar, 1 Tbsp. Natural Sweetener and 1 Tsp. Vanilla Extract.
Slice each of the biscuits into 6 pieces.
Stir the biscuit pieces into the strawberry mixture to evenly coat it all.
Pour the strawberry coated biscuit dough into the prepared bundt pan and place it into the oven to bake for 45-50 minutes or until the dough is all cooked through.
Once done, remove the pan from the oven and allow it to slightly (maybe 5 minutes.)
Place a large plate over the top of the bundt pan and flip both over to turn the monkey bread out onto the large plate to continue to cool.
While it's cooling, mix up the 1/2 C. Powdered Sugar, 1/4 Tsp. Vanilla Extract, and 2 Tbsp. of Heavy Cream together to make the glaze.
Drizzle the glaze over the top of the cherry monkey bread.
Enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Low Fat, Kidney Friendly, Pescatarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free
