Nutty Orange Coffee Cake

3/4 cup sugar

½

cup chopped pecans

2 teaspoons grated orange rind

About 6 ounces reduced-fat cream cheese, not whipped

2 cans (11 ounces each) refrigerated buttermilk biscuits

½

cup butter or margarine, melted

Glaze

1 cup sifted powdered sugar

2 tablespoons fresh orange juice

Heat over to 350 degrees.

In a small bowl, combine the sugar, pecans and grated orange rind; set aside.

Place about 1 teaspoon of cream cheese on half of each biscuit. Fold the biscuit around the cream cheese and press edges to seal. Dip the biscuits in the melted butter and dredge in the sugar/pecan mixture. Place the biscuits curved-side-down in a lightly greased 12-cup Bundt pan, spacing evenly. Bake 40 minutes, or until done. Remove from oven and immediately invert the coffee cake onto a serving platter. Drizzle the glaze over the warm cake and serve immediately.

For the glaze: In a small bowl, combine the sifted powdered sugar and orange juice; stir well.

Serves 10 to 12.

Harrison House B&B, Naperville