|
|
 |
Chocolate Raisin Ring Bread
Click here for the print-ready version
1/2 cup plus 2 tablespoons evaporated skim milk, divided
1/3 cup cocoa
6 packets NatraTaste Blue granulated sugar substitute
Pinch salt
2 tablespoons raspberry all fruit spread
1 loaf (1 pound) frozen white bread dough, thawed
3/4 cup raisins
1/3 cup chopped walnuts
1. In a small-size saucepan, stir together 1/2 cup milk, cocoa, NatraTaste Blue and salt. Cook over low heat, stirring constantly, 4 to 5 minutes until thickened and smooth. Remove from heat. Set aside 2 tablespoons cocoa mixture. Stir raspberry spread into remaining cocoa mixture; set aside to cool.
2. On a lightly floured surface, roll dough into 14 x 8-inch rectangle. Spread dough with cooled cocoa-raspberry mixture to within 1-inch of edges. Evenly sprinkle with raisin and walnuts. Roll dough, starting from long side to enclose filling, pinching edges to seal.
3. Place dough seam-side down on baking sheet sprayed with nonstick cooking spray. Form a circle, pinching ends to seal. Using scissors, evenly snip dough around circle, making sure not to cut dough all the way through. Cover with plastic wrap or clean kitchen towel; let rise in warm place 1 hour or until doubled in size. Preheat oven to 375°F. Brush ring with 1 tablespoon skim milk. Bake 25 to 30 minutes until golden brown. Cool on wire rack. Stir together reserved cocoa mixture and remaining skim milk until smooth; drizzle over warm bread. Cool completely. Makes 1 ring or 12 servings.
Per Serving (1/12 of ring):
220 calories,
5 g protein,
45 g carbohydrate,
3 g fat,
2 mg cholesterol,
190 mg sodium
Diabetic Exchanges: 2 starch/bread exchanges, 1 fruit exchange, 1/2 fat exchange
back to list |
|
|
|
