Fruit And Nut Pinwheels
|All purpose flour||1 3⁄4 Cup (28 tbs), divided (Use 1 1/2 Cups Plus 3 Tablespoons)|
|Reduced-calorie margarine||1⁄3 Cup (5.33 tbs) (From A Tub)|
|Plain low-fat yogurt||1⁄2 Cup (8 tbs)|
|Water||2 Tablespoon (Use As Required)|
|Dark raisins||1⁄2 Cup (8 tbs), chopped|
|Sliced almonds||2 Ounce|
|Reduced calorie orange marmalade||1⁄4 Cup (4 tbs) (About 16 Calories Per 2 Teaspoons)|
|Honey||1 1⁄3 Tablespoon (Use 1 Tablespoon Plus 1 Teaspoon)|
1. In medium mixing bowl combine 1 1/2 cups flour and the salt; using pastry blender, cut in margarine until mixture resembles coarse meal. Add yogurt and mix thoroughly, adding water by teaspoonfuls, if necessary, to form a dough. Form dough into a ball; cover with plastic wrap and refrigerate for at least 1 hour.
2. In small mixing bowl combine raisins, almonds, and marmalade; stir to combine.
3. Preheat oven to 425Â°F. Using remaining flour to prevent dough from sticking to work surface, roll dough into a 12 x 9-inch rectangle about 1/2 inch thick. Spread raisin mixture over rectangle. Starting from one of the wide sides, roll dough jelly-roll fashion to enclose filling and press seam to seal.
4. Using a serrated knife, cut roll crosswise into 16 equal slices. Spray nonstick baking sheet with nonstick cooking spray and place slices cut-side down on sheet. Bake in middle of center oven rack until golden, about 18 minutes.
5. Immediately drizzle 1/4 teaspoon honey over each pinwheel. Remove to wire rack and let cool.