Recipe: Pecan Buns (using refrigerated biscuit dough)

PECAN BUNS

1 (7 1/2 ounce) package reduced-fat refrigerator buttermilk biscuits
1 teaspoon reduced-fat tub-style margarine
1 1/2 tablespoon mild or strong-flavored honey
2 tablespoons finely chopped pecans

Preheat oven to 450 degrees F. Spray a 9-inch pie plate with nonstick cooking spray and set aside.

Open the biscuit carton and separate the biscuits. Place them on the pie plate so they are barely touching. With our finger or the back of a spoon, spray the margarine on the biscuits, dividing it evenly. Pour the honey on the biscuits, dividing it evenly and spread it to cover the biscuit tops. Sprinkle the biscuits with the pecans.

Bake in the center of the oven for 8 to 10 minutes or until golden. Serve hot.

Leftover buns will keep at room temperature for 1 to 2 days, if tightly covered. They can be served as is or re-warmed quickly in the microwave or toaster oven.

Makes 10 servings
Source: Snack Attack!: Over 150 Guilt-free Treats for Healthy Munching by American Diabetes Association and Ruth Glick