Yield: 18 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (or 1 tablespoon) Active Dry Yeast |
| ¼ cup | Warm Water (110 to 115 degrees) |
| 1 cup | Whole Wheat Flour |
| 1½ cup | Unbleached All-Purpose Flour |
| 1 tablespoon | Sugar |
| ¼ teaspoon | Salt |
| ½ cup | Lowfat Milk |
| 2 | Eggs |
| Cranberry-Orange Filling: | |
| 1½ cup | Cranberries, fresh or frozen |
| 1 | Orange, peeled |
| 2 tablespoons | Dark -or- Light Brown Sugar or- Fructose |
| ¼ cup | Unsweetened Applesauce |
| Frozen Orange Juice Concentrate |
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.