Fruit newtons
32 Cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Dried figs; chopped |
| ¾ | cup | Dried pears; chopped |
| ½ | cup | Water |
| 2 | tablespoons | Light brown sugar; packed |
| 5 | tablespoons | Margarine; softened |
| 2 | tablespoons | Granulated sugar |
| 3 | Egg whites | |
| 1 | teaspoon | Vanilla |
| 1¾ | cup | All-purpose flour |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | 2% low-fat milk |
Directions
Heat figs, pears, water, and brown sugar to boiling in small suacepan.
Reduce heat and simmer, uncovered, until fruit is softened and mixture is thick, about 20 minutes. Process mixture in food processor or blender until smooth. Cool.
Beat margarine and granulated sugar in medium bowl until fluffy; beat in egg whites and vanilla. Mix in combined flour, baking soda, and salt. Shape dough into 4 logs, each about 5 x 2 x ½". Wrap each in plastic wrap and refrigerate about 1 hour.
Roll 1 log on floured surface into 12 x 5" rectangle. Spread ¼ of the fruit mixture in a 1" strip down center of dough. Fold sides of dough over the filling, pressing edges to seal. Cut log in half and place, seam side down, on greased cookie sheet. Repeat with remaining dough logs and filling. Brush top of logs with milk.
Bake at 400 until lightly browned, about 12 minutes. Cool on wire racks; cut into 1½" bars.
Per serving = 71 calories, 2 gm fat, 0 mg cholesterol, 64 mg sodium, 12 gm carbohydrate, 0 gm fiber, 1 gm protein Exchanges: 1 fruit, ½ fat from the Monthly Recipe Swap, converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@...> on Dec 06, 1999