Yield: 18 Servings
|1 each||Package 1 T dry yeast|
|¼ cup||Warm water|
|1 cup||Whole wheat flour|
|1½ cup||Unbleached flour|
|½ cup||Lowfat milk|
|1½ cup||Fresh or frozen cranberries|
|1 each||Orange, peeled|
|2 tablespoons||Brown sugar or fructose|
|¼ cup||Unsweetened applesauce|
|1 x||Frozen orange juice concentr|
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, 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 350F oven for 25 to 30 minutes, or until golden brown.
Glaze with orange juice concentrate : 07/24/92 0:24 AM while still warm.
From ADA Holiday Cookbook by Dr. Betty Wedman. 1 serving = 1 bread exchange + 1 fat exchange
: = 140 cal, 19 CHO, 3 PRO, 6 FAT, 99 Na, 92 K, 31 Cholest