INGREDIENTS

INSTRUCTIONS

I found this recipe while surfing the Web on Prevention-Healthy  Ideas.
It was listed as under 10% fat but there was no other  breakdown and
"under 10%" was not going to help me. I asked for help  here on the
eat-lf list and thanks to Ellen C who was kind enough to  enter it into
her Mastercook program, I am now able to post the  recipe with the
breakdown.  In a large bowl, stir together l cup of the flour and the
yeast. Set  mixture aside.  In a small saucepan, combine the apple
juice, honey and margarine.  Heat just until warm (120-130 degrees).
Stir to completely melt the  margarine.  Stir the juice mixture and egg
whites into the flour mixture. Using an  electric mixer, beat on low
speed just until combined. Then beat on  medium speed for 3 minutes.
Using a spoon, stir in enough of the  remaining flour to make a soft
dough.  Transfer to a floured surface. Knead in enough of the remaining
flour  to make a smooth moderately stiff dough.  Spray a medium bowl
with non-stick spray. Place the dough in the bowl  and turn it over to
coat all sides with the spray. Cover the bowl  with a clean towel and
let the dough rise in a warm place about one  hour or until doubled in
size.  Punch down the dough and cover it with a towel. Let rest for 10
minutes. On a floured surface, roll the dough to an 18x12 rectangle.
Cut into 6 squares, 6 each. Spray a cookie sheet with non-stick  spray;
set aside.  In a small bowl, combine the apples, fruit spread,
cinnamon, nutmeg  and vanilla. Spoon a rounded 1/3 cup of the apple
mixture onto l side  of each square of dough. Moisten the edges of the
dough with water,  then fold the other side of the dough over the apple
mixture. Using  the tines of a fork, seal the edges of the dough. Place
the pastries  on the cookie sheet. If desired, cut a small slit in each
pastry.  Cover the pastries with a towel and let rise about 35 minutes,
or  until they are almost doubled in size. Bake at 375 degrees for 15
to  20 minutes or until golden brown. Transfer to wire rack and cool
completely.  To store: Individually wrap each pastry in freezer wrap
and freeze  until ready to serve.  To serve: Thaw overnight at room
temperature. Or microwave each  pastry on medium power (50%) about 2
minutes.  Chef's Note: To speed up preparation time, use quick-rising
yeast. The  dough will rise in about a third less time.  Makes 6
servings: Cal. 305 Fat: 2.4 (6.5%) Protein: 8 Carbs: 68  Fiber: 7
Posted to EAT-LF Digest by MrsCeeVee@webtv.net on Feb 4, 1999,
converted by MM_Buster v2.0l.

A Message from our Provider:

“You’re never too old for God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2125
Calories From Fat: 901
Total Fat: 102.1g
Cholesterol: 9.9mg
Sodium: 1280.4mg
Potassium: 962.3mg
Carbohydrates: 266.9g
Fiber: 16.8g
Sugar: 59.3g
Protein: 39.3g