Holiday Prune and Raisin Roll

Better than Fruitcake but just as festive!

Exchanges: 1 starch/bread, 1/2 fruit; calories: 109; Carbohydrates: 21gm; protein: 2 1/2 gm; fat: 2 gm

Yield: 35 slices (1 slice serving)

1 tbsp. quick rising yeast

3 1/2 to 4 c. flour

1/4 c. sugar substitute (such as Splenda)

1/4 c. soft, light margarine or 1/4 c. safflower oil

1/2 tsp. salt

1 tsp. pure lemon extract or 1 tsp. grated lemon rind

1/2 cup dried raisins

1 cup chopped dried plums (prunes)

1/4 cup dark molasses

1/2 cup evaporated skim milk

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, and sugar substitute together in a bowl

In another bowl cream margarine, water, 1/2 tsp. 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 combine raisins, prunes, water, 1/2 tsp. pure lemon extract, 1/4 c. evaporated skim milk, and the dark molasses

Cook mixture over low until liquid is absorbed, adding more water if necessary to prevent scorching

Place in blender and mix or mash with potato masher

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.

For a professional touch, add a cinnamon stick, nutmeg, and 1/8 tsp. of vanilla extract to fruit while cooking