Monkey Bread -- less fat, same delicious taste

Dear Jeanne: This is a favorite treat for holiday mornings. I can guess that there are a lot of calories, and I was wondering if it could be made less fattening. Can you help?

1/4 cup wheat germ1/2 cup applesauce1. Preheat the oven to 350 F. Spray a Bundt pan with nonstick cooking spray and set aside.Dear Helen: This is a very quick and easy way to make a special treat, which can be eaten for breakfast or dessert.Each nugget is about 25 calories, and half a gram of fat.1 1/2 cups sugar1/2 cup raisins1 tablespoon ground cinnamonMONKEY BREAD2 tablespoons boiling water1/2 cup raisins (optional)Makes 16 servings.1 tablespoon cinnamon1/4 cup butter, meltedI changed the method slightly, so every little nugget would be covered with all the goodies. I cut 40 biscuits into 4 pieces each. So I calculated that each serving would be about 10 nuggets.4 cans biscuitsNuts (optional)4 cans (7.5 ounces each) refrigerated biscuit dough (10 biscuits each)I added a little wheat germ to give it a little nutty taste, but if you don't have any, the recipe will work fine without it.Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (63 cents), self- addressed envelope. (c) King Features Syndicate Inc.Thank you. -- Helen F., Provo, Utah4. Add the applesauce and butter to the soaked raisins. Add the raisin mixture to the large bowl of sugar-coated biscuits. Mix (clean hands work well) until thoroughly mixed. Place evenly in the prepared pan. Do not press down.REDUCED-FAT MONKEY BREAD3/4 cup sugar1 1/2 sticks butterPreheat oven to 350 F. Cut biscuits into quarters. Put 3/4 cup of the sugar and the cinnamon in a bag. Shake the rolls in the sugar mixture, one can at a time. Put in a Bundt pan. Layer raisins or nuts as desired. Put the remaining 3/4 cup sugar and the butter in a pan; heat to melt butter (low heat). After you put all the rolls in the pan, pour butter mixture over. Mix gently to distribute the butter. Set timer for 30 minutes. Cover with foil and bake for 15 more minutes. Flip out when done. Beware of the excess melted butter.2. Spread the raisins out in the bottom of a small bowl, add the 2 tablespoons boiling water and set aside.3. In a large bowl, combine the sugar, cinnamon and wheat germ. Cut each biscuit into 4 pieces. Add to the large bowl of sugar and cinnamon. Coat all the biscuit pieces with sugar. Leave the extra sugar in the bowl.5. Bake for 30 minutes, then cover the top with aluminum foil to prevent over-browning. Bake for 15 more minutes. Remove pan from the oven and loosen the sides with a knife. Place a plate over the top and turn the pan over onto the plate.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (63 cents), self- addressed envelope. (c) King Features Syndicate Inc.