1 package (or 1 tablespoon) Active Dry Yeast
1/4 cup Warm Water (110 to 115 degrees)
1 cup Whole Wheat Flour
1 1/2 cup Unbleached All-Purpose Flour
1 tbsp Sugar
1/4 tsp Salt
1/2 cup Lowfat Milk
2 Eggs
CRANBERRYORANGE FILLING
1 1/2 cup Cranberries, fresh or frozen
1 Orange, peeled
2 tbsp Dark -or- Light Brown Sugar -or- Fructose
1/4 cup Unsweetened Applesauce
Frozen Orange Juice Concentrate
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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.
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