INGREDIENTS

INSTRUCTIONS

FILLING
DOUGH
SOURCE:  Lean and Luscious and Meatless, volume 3 in the series, by
Bobbie Hinman and Millie Snyder, copyright 1992, ISBN #1-55958-110-7. MM
format by Ursula R. Taylor. This recipe was adapted from Oat Cuisine
cookbook - a heart-healthy collection of lowfat recipes.
Preheat oven to 350~.
Lightly oil or spray with a nonstick cooking spray a baking sheet.
TO PREPARE FILLING:  Combine all filling ingredients in a blender
container.  Blend until figs are in the form of a thick puree.
TO PREPARE DOUGH:  Combine both types of flour in a large bowl - along
with baking powder, and sugar and mix well. Add margarine. With a fork or
pastry blender - mix until mixture resembles coarse crumbs.
Add water - stirring until ingredients are moistened. Now - with your
hands - form dough into a ball, adding additional water, 1/2 tsp. at a
time, if necessary, until dough holds together.
Place dough on a lightly floured surface, knead a few times and then
shape into a log.  Roll it into a 12 x 14 inch rectangle. Cut rectangle
lengthwise into 3 long strips.
TO ASSEMBLE:  Divide filling evenly between the strips and spoon down the
center of each strip.  Fold dough lengthwise and seal edges by crimping
with a fork. Place rolls on prepared baking sheet. Flatten slightly with
your hands.  Bake for 20 to 25 minutes, until bottoms are lightly browned.
Remove to wire rack to cool, and when cool, trim the ends and, using a
sharp knife, cut each log into 10 bars - each 1 1/4 inch wide.
Makes 10 servings of 3 cookies each serving.
Each serving of 3 cookies provides: 200 calories, 3 g protein, 4 g fat,
39 g carbohydrate, 70 mg sodium, 0 mg cholesterol. Excahnges: 1 1/4 fruit
servings, 1 fat servings, 1 bread serving and 19 additional calories.
Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on
Dec 8, 1998

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