INGREDIENTS

INSTRUCTIONS

(extra firm best--silken gets too watery when spreading on rolls--if
you only have silken, you can thicken it with white flour)  ** paint
the tops with liquid egg beaters or yellow egg substitute  will make
them yellow like store bought Danish--but that is optional  We love our
deserts. Eating VLF doesn't keep us particularly away from  them. We
probably have more deserts now than before when we ate SAD.  This is a
VLF modifired recipe. Diabetics, this contains a lot of  carbs. As a
doctor, I don't advise your eating it. It can be modified  to only use
fruit juice "sugaring" but diabetics should only eat very  small
portions if they do.  (Bread machine Danish Rolls)  Dough: Make dough
according to bread machine instructions for dough.  Be sure to allow at
least 3 hours time for rising if you are using  whole wheat flour in
your recipe, because it takes longer. Dough made  without "real fat"
gets very sticky and hard to handle. Don't worry,  just dust the
rolling surface with extra white flour prior to putting  on the dough.
Also dust the dough surface with additional white flour  before you
start rolling it. For more "dainty" rolls, split the dough  into two
equal parts after you have rolled it out and re-roll each  into another
thinner flat plate. Cut the flat dough into  approximately 4" squares
with a long knife.  Filling: Put all Tofu ingredients into food
processor and puree'  them. If you use real egg whites test the
sweetness of the filling  prior to putting in the egg whites, because
it is unhealthy to eat  any raw egg whites, which may contain
Salmonella.  Lightly spay a large cookie sheeet with Pam. Put the
filling into the  squares (best done on the baking pan) and bring up
the corners of the  dough into the center. It is OK of the filling
"leaks" out. Be sure  to allow room for rising. Paint each roll with
yellow egg substitute  (optional), and generously apply any jam (our
favorite is home made  raspberry) on the rolls. Don't be afraid if the
jam gets on the  cookie sheet. If you prepare them using the dough cut
in half, you  will need two large cookie sheets and probably will have
to bake them  separately. One pan on top of another in most ovens
doesn't work very  well, unless you shift them half way through.  Bake
in slow oven at 320 degrees for about 20 minutes. They burn  easily so
watch carefully. Remove from pan immediately so they don't  stick.
Enjoy. This is a good recipe to prepare when you are selling  your
house. You will see why when you smell them baking.  (Note on fat--most
of the fat comes from the Tofu. Mori-Nu low fat  tofu is the lowest
available, containing only 1 percent fat--if you  use another kind, you
can use Soy-Deli Nigari tofu which has a half  gram more per serving,
but is still very low. We save our "full fat"  tofu days only when we
go out to restaurants, which never serve low  fat tofu. When at home we
only eat the lowest fat tofu.) Posted to  fatfree digest V97 #038 by
podtrst@isomedia.com (Michael M.  Rosenblatt) on Mar 26, 1997

A Message from our Provider:

“God is bigger than any church”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3933
Calories From Fat: 338
Total Fat: 40.4g
Cholesterol: <1mg
Sodium: 2622.3mg
Potassium: 2069mg
Carbohydrates: 721.7g
Fiber: 28.7g
Sugar: 12.6g
Protein: 163.4g