Low Carb Fruits Recipes

Ingredients:

1 package (or 1 tablespoon) active dry yeas, t
1/4 cup warm water (110 to 115 degrees)
1 cup whole wheat flour
1 1/2 cup unbleached all-purpose flour
1 tbsp sugar
1/4 tsp salt
1/2 cup lowfat milk
2 eggs
1 cranberry-orange filling:
1 1/2 cup cranberries, fresh or frozen
1 orange, peeled
2 tbsp dark -or- light brown sugar -or- fr, uctose
1/4 cup unsweetened applesauce
1 frozen orange juice concentrate

Instructions:

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.

Servings: 18