Yield: 18 Servings
|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|
|½ cup||Lowfat Milk|
|\N \N||Cranberry-Orange Filling:|
|1½ cup||Cranberries, fresh or frozen|
|1 \N||Orange, peeled|
|2 tablespoons||Dark -or- Light Brown Sugar or- Fructose|
|¼ cup||Unsweetened Applesauce|
|\N \N||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.
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.