| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
|
1 |
servings |
INGREDIENTS
| 2 |
c |
Whole wheat flour |
| 1 |
|
Pkg. active dry yeast |
| 1/2 |
c |
Unsweetened apple juice |
| 1 |
Tb |
honey |
| 1 |
Tb |
reduced-calorie margarine |
| 2 |
|
Lightly beaten egg whites |
| 1 |
cn |
(20 ounces) pie sliced apples, drained |
| 1/2 |
c |
Apricot all-fruit spread |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Vanilla |
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.
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