Instructions: Heat apricots, water, 3 1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener or 1/2 cup Equal Spoonful and mace to boiling in small saucepan; reduce heat and simmer, covered, until apricots are tender and water is absorbed, about 10 minutes. Simmer, uncovered, until no water remains, 2 to 3 minutes. Cool.

Roll dough on floured surface into 14- by 8-inch rectangle. Spread apricot mixture on dough to within 1 inch of edges; sprinkle with 1/4 cup almonds. Roll dough up jelly-roll style, beginning with long edge; pinch edge of dough to seal. Place dough seam-side down on greased cookie sheet, forming circle; pinch ends to seal.

Using scissors, cut dough from outside edge almost to center, making cuts 1 inch apart. Turn each section cut-side up so filling shows. Let rise, covered, in warm place until dough is double in size, about 1 hour.

Brush top of dough lightly with milk, sprinkle with remaining almonds and 1 teaspoon Equal for Recipes or 3 packets Equal sweetener or 2 tablespoons Equal Spoonful. Bake in preheated 375 degree oven until golden, 25 to 30 minutes. Cool on wire rack.

This recipe yields 12 servings.

Serving size: 1 slice.

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