INGREDIENTS

INSTRUCTIONS

Place water, dry milk, and yeast in mixer bowl; mix lightly and let
set for 5 minutes.  Add 1 1/2 c flour to liquid.  Mix at medium
speed, using dough hook for 4 minutes.  Add ginger, oil, salt,
cinnamon, sweetener, and 1 1/2 c flour to batter and mix at low
speed, using dough hook, for another 4 minutes. Use as much of the
remaining flour as necessary to make a smooth resilient dough.  Shape
the dough into a ball and place in a bowl that has been well greased
with margarine. Turn the ball over to coat the top with magarine.
Cover with a cloth and set in a warm place until doubled in volume.
Turn dough onto a lightly floured working surface and knead lightly.
Form into a ball an return to greased bowl, turning the top again to
cover it with margarine.  Cover with a cloth and set in a warm place
until doubled in volume. Use 1 1/2 tsp margarine to grease the sides
and bttom of a 9 by 13 cake pan. Set aside for later use. Turn dough
onto a lightly floured working surface.  knead lightly and form into
a ball. Cover with a cloth and let rest 10 min.  Roll dough out to
form a 9 by 16 inch rectangle.  Spread the softened 1 1/2 tbsp of
margarine evenly over the dough.  Sprinkle evenly with the brown
sugar substitute and cinnamon mixture.  Roll into a long roll like a
jelly roll and cut into 24 equal slices.  Place the slices, cut side
down, in the cake pan, spacing them evenly.  Cover with a cloth an
let rise until double in volume. Bake at 375 F for 25 to 30 minutes
or until golden brown. Turn rolls out of the pan onto a wire rack and
serve warm, if possible. Energy per 1 roll serving: 99 calories CHO
14 gm; PRO 2 gm; FAT 4 gm; NA 107 mg Low-sodium diets: Omit salt.
Use salt-free margarine. Source: The New Diabetic Cookbook by Mabel
Cavaiani, R.D.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

A Message from our Provider:

“There has to be more to life . . .”