| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Vegetarian |
Breads |
18 |
Servings |
INGREDIENTS
| 1 |
pk |
(or 1 tablespoon) Active Dry Yeast |
| 1/4 |
c |
Warm Water (110 to 115 degrees) |
| 1 |
c |
Whole Wheat Flour |
| 1 1/2 |
c |
Unbleached All-Purpose Flour |
| 1 |
tb |
Sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Lowfat Milk |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Cranberries, fresh or frozen |
| 1 |
|
Orange, peeled |
| 2 |
tb |
Dark -or- Light Brown Sugar or- Fructose |
| 1/4 |
c |
Unsweetened Applesauce |
|
|
Frozen Orange Juice Concentrate |
INSTRUCTIONS
CRANBERRY-ORANGE FILLING
Keywords: Vegetarian, Ovo-Lacto
Soften the yeast in the warm water. Combine the flours, sugar and salt in
a mixing bowl. Cut in the margarine until the mixture resembles crumbs. Add
the milk, eggs and softened yeast. Mix well. Cover and refrigerate for 2
hours or overnight.
Meanwhile, make the Cranberry-Orange Filling by combining the cranberries,
orange, brown sugar (or fructose), and applesauce in a food processor.
Grind until coarse. Transfer to a saucepan and cook over medium heat for 10
minutes. Cool.
After chilling, roll the dough into an 18- by 12-inch rectangle on a
floured surface. Spread with the filling. Roll up jelly roll fashion. Cut
into 18 rolls with a sharp knife. Place in an oiled 13- by 9-inch baking
pan. Let rise in a warm place for about 30 minutes, or until doubled in
bulk. Bake in a 350-degree oven for 25 to 30 minutes, or until golden
brown. Glaze with orange juice concentrate while still warm.
Serves 18
One Serving = Calories: 140 Carbohydrates: 19 Protein: 3 Fat: 6 Sodium: 99
Potassium: 92 Cholesterol: 31
Exchange Value: 1 Bread Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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