2-1/3 cups reduced fat biscuit/baking mix
12 packets sugar substitute
2/3 cup fat-free milk
2 Tbls butter, melted
1/3 cup fat-free sour cream
1/2 cup plus 1/3 cup light apricot preserves, divided
18 packets sugar substitute
4 tsp ground cinnamon
1/2 cup chopped walnuts
In mixing bowl, combine the baking mix and sugar substitute; mix in the milk, butter, egg and sour cream just until mixed.
Spread 1/3 of the batter in a greased and floured bundt pan.
In small bowl, combine 1/2 cup preserves and remaining filling ingredients. Mix well.
Spoon 1/2 of filling on batter.
Repeat the layers ending with batter.
Bake at 375 for 25 minutes or unbtil cake is brown and a toothpick comes out clean.
Cool in the pan for 5 minutes before removing to wire rack to cool 5-10 minutes.
Spoon remaining preserves over the warm cake.
Not a NESTLÉ®-tested recipe.