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102 -- HOLIDAY PRUNE AND RAISIN ROLL

1 tbsp. quick rising yeast
3 1/2 to 4 c. flour
1/4 c. white Sugar Twin
1/4 c. soft, light margarine or 1/4
c. safflower oil
1/2 tsp. salt
1/2 tsp. pure lemon extract or 1 tsp.
grated lemon rind
1 1/4 c. lukewarm water
1/2 c. Egg Beaters or 2 well beaten
eggs
Pam (pan-coating)
Combine flour, yeast, salt, white Sugar Twin together in a bowl. In another
bowl cream margarine, water, lemon extract, and Egg Beaters. Combine contents
of both bowls and mix until dough is soft. Place dough in another bowl (spray
with Pam). Cover and let rise 15-20 minutes. Punch down and let dough rise for
an additional 15-20 minutes. While dough is rising: 1/2 c. raisins 1/2 tsp.
pure lemon extract Brown Sugar Twin to taste 1/4 c. evaporated skim milk Cook
raisins and prunes in a little water until tender. Place in blender and mix or
mash with potato masher. Add brown Sugar Twin and lemon extract. To prepare
roll for cooking: Roll out dough, forming a rectangle. Sprinkle with filling
and roll up, sealing edges with a little water. Place roll on baking sheet,
lightly sprayed with Pam. Shape roll into circle or horse shoe. Brush top of
roll with evaporated skim milk. Slit top of roll with sharp scissors until some
the filling shows through. Bake at 400 degrees for 20-30 minutes or until
brown. Yields 35 servings. Exchanges: 1 starch/bread, 1/2 fruit; calories:
109; carbohydrates: 21 gm; protein: 2 1/2 gm; fat: 2 gm.
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