Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/3           cups  reduced fat baking mix -- biscuick
  3 1/2      teaspoons  equal for recipes -- or
  12           packets  equal® sweetener -- or
     1/2           cup  equal spoonful
     2/3           cup  skim milk
  2        tablespoons  melted margarine
  1                     egg
     1/2           cup  fat free sour cream
                        apricot walnut filling -- recipe follows
     1/3           cup  light apricot preserves sweetened with
                        nutrasweet brand sweetener or
                        apricot spreadable fruit
                        ***APRICOT WALNUT FILLING***
     1/2           cup  light apricot preserves --sweetened with
                        -- nutrasweet
                        -- brand sweetener or
                        -- apricot spreadable
                        -- fruit
  5 1/2      teaspoons  equal -- for recipes or
                        -- 18 packets equal
                        -- sweetener or
                        -- 3/4 cup equal
                        -- spoonful
  4          teaspoons  ground cinnamon
     1/2           cup  chopped walnuts

Preparation:

Combine baking mix and equal in medium bowl; mix in milk, margarine, egg and sour cream. Spread 1/3 of the batter in greased and floured 6 cup bundt pan; spoon half the apricot walnut filling over batter. Repeat layers, ending with batter. Bake in preheated 375 degree oven until coffeecake is browned on the top and toothpick inserted in center comes out clean, about 25 minutes. Cool in pan 5 minutes; invert onto rack and cool 5 to 10 minutes. Spoon apricot preserves over top of coffeecake; serve warm APRICOT WALNUT FILLING: Mix all ingredients in small bowl.

Nutritional Information:

86 Calories (kcal); 5g Total Fat; (53% calories from fat); 2g Protein; 8g Carbohydrate; 16mg Cholesterol; 34mg Sodium