1. Thaw bread dough in refrigerator for 12 hours.

2. Combine brown sugar, skim milk, butter, corn syrup, and ginger; cook until butter melts, stirring frequently. Bring mixture to a boil over medium-high heat; cover and cook 1 minute. Remove from heat; stir in coconut and pineapple preserves. Let cool; cover and chill.

3. Divide dough into 3 portions; cut each portion into 16 (1-inch) pieces. Arrange 16 pieces of dough in an 8 1/2- x 4 1/2-inch loaf pan coated with cooking spray, and drizzle with 1/3 cup sugar mixture.

Add remaining 16 pieces of dough, and set remaining 1/3 cup sugar mixture aside. Cover dough, and let rise in a warm place (85ø), free from drafts, 50 minutes or until doubled in bulk.

4. Preheat oven to 375ø.

5. Uncover dough, and bake at 375 ° for 20 minutes or until brown. Let cool 10 minutes. Place a plate, upside down, on top of pan, and invert bread onto plate. Brush remaining 1/3 cup sugar mixture over top and sides of bread. Yield: 12 servings (serving size: 4 pull-apart pieces).

Points: 4; Exchanges 2 Starch 1/2 Fat

Per serving Cal 179 (22% from fat); Pro 3.5g; Fat 4.3g (sat 2.2g); Carb 32g; Fib 0.1g; Chol 7mg; Iron 1mg; Sod 217mg; Calc 44mg

directed in Caramel Upside-Down Pull-Apart Loaf, substituting 1/4 cup apricot preserves for pineapple preserves. Omit coconut from sugar mixture, and add 1/4 cup semisweet chocolate chips. Stir mixture until chocolate chips melt.

Points: 4; Exchanges: 2 Starch, 1/2 Fat

Per serving: Cal 187 (24% from fat); Pro 3.6g; Fat 4.9g (sat 2.2g); Carb 33g; Fib 0g; Chol 7mg; Iron 1mg; Sod 208mg; Calc 45mg