HOLIDAY PRUNE AND RAISIN ROLL
INGREDIENTS:
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)
Combine flour, yeast, salt, white Sugar
DIRECTIONS:
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. Yields 35 servings. Exchanges: 1 starch/bread, 1/2 fruit; calories: 109; carbohydrates: 21 gm; protein: 2 1/2 gm; fat: 2 gm.
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