HOLIDAY PRUNE AND RAISIN ROLL
1 tbsp. quick rising yeast
3 1/2 to 4 c. flour
1/4 c. white Sugar Twin
1/4 c. soft, light margarine or 1/4 c. safflower oil
1/2 tsp. salt
1/2 tsp. pure lemon extract or 1 tsp. grated lemon rind
1 1/4 c. lukewarm water
1/2 c. Egg Beaters or 2 well beaten eggs
Pam (pan-coating) or other non-stick spray
Combine flour, yeast, salt, white Sugar Twin together in a bowl. In
another bowl cream margarine, water, lemon extract, and Egg
Beaters. Combine contents of both bowls and mix until dough is soft.
Place dough in another bowl (spray with Pam). Cover and let rise 15-
20 minutes.
Punch down and let dough rise for an additional 15-20 minutes. While
dough is rising: 1/2 c. raisins 1/2 tsp. pure lemon extract Brown Sugar
Twin to taste 1/4 c. evaporated skim milk Cook raisins and prunes in
a little water until tender.
Place in blender and mix or mash with potato masher. Add brown
Sugar Twin and lemon extract. To prepare roll for cooking: Roll out
dough, forming a rectangle. Sprinkle with filling and roll up, sealing
edges with a little water.
Place roll on baking sheet, lightly sprayed with Pam. Shape roll into
circle or horse shoe. Brush top of roll with evaporated skim milk. Slit
top of roll with sharp scissors until some the filling shows through.
Bake at 400 degrees for 20-30 minutes or until brown. 35 servings.
Exchanges: 1 starch/bread, 1/2 fruit; calories: 109; carbohydrates: 21
gm; protein: 2 1/2 gm; fat: 2 gm.