---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HOLIDAY CRANBERRY ROLLS ADA   *FHMN87A*
 Categories: Breads, Diabetic
      Yield: 18 servings
 
      1 ea Package  1 T dry yeast
    1/4 c  Warm water
      1 c  Whole wheat flour
  1 1/2 c  Unbleached flour
      1 tb Sugar
    1/4 ts Salt
    1/2 c  Lowfat milk
      2 ea Eggs

-----------------CRANBERRY-ORANGE FILLING-----------------
  1 1/2 c  Fresh or frozen cranberries
      1 ea Orange, peeled
      2 tb Brown sugar or fructose
    1/4 c  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
 
-----