Diabetic Friendly Monkey Bread

I have always adored Monkey Bread since my mom made it for me and my brother when we were kids. As I got older, I have had to abstain myself from that decadent and sugar laden sweet due to Diabetes. But thanks to Splenda products I can once again eat one of my favorite deserts!!!

SO lets get down to the brass tacks shall we? Here is how you make it!

3/4 cup of Spleda granulated baking sugar
2 teaspoons of cinamon
4 cans of Pillsbury refrigerated Buttermilk biscuits
1/2 cup of butter (melted)
1/4 cup + 2 tablespoons of Spleda Brown sugar mix
1 bundt pan

If you can use real sugar, the granulated sugar can be the same amount but the Splenda brown sugar is a bit different, so if you want to use regular brown sugar, you want to use 3/4 cup of packed brown sugar. I included a conversion chart, just in case.

Preheat the oven to 350.
Mix the granulated Splenda and cinnamon in a large Ziploc bag. Cut each of the biscuits into quarters. Shake the quarters into the bag to coat (You can use a lovely assistant like I did) after witch but the coated pieces into a greased bundt pan.

Once you have coated all the pieces, mix the melted butter and the Splenda brown sugar, then pour it over the biscuit pieces. Bake it for 40 to 45 minutes or until it's golden brown.

Once it's done, flip it over onto a plate! It tastes best when warm and the sugar is ooey and gooey and wonderful! The outside is caramelized and the inside is soft and delicious.