Pear baby food is the secret ingredient that gives Low-Fat Cinnamon Rolls sumptuous texture and moistness without added fat.
Each serving contains 1 gram of fat.
2-1/2 to 3 cups all-purpose flour
1/4 cup granulated sugar
1 package rapid-rise yeast
2 tablespoons nonfat dry milk
3/4 teaspoon salt
3/4 cup very warm water (120 degrees F to 130 degrees F)
6-ounce jar pear baby food
3 egg whites
1-1/2 cups whole-wheat flour
2 tablespoons honey
1/3 cup packed brown sugar
1 tablespoon ground cinnamon
3/4 cup raisins
1 recipe Powdered Sugar Icing (recipe below)
In large bowl, combine 1 cup all-purpose flour, the granulated sugar, undissolved yeast, dry milk and salt. Stir in water and baby food. Stir in egg whites, whole-wheat flour and enough remaining all-purpose flour to make soft dough. On lightly floured surface, knead dough until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Roll dough to 18- by 12-inch rectangle. Brush honey on dough; sprinkle evenly with brown sugar, cinnamon and raisins. Beginning at long end, roll up tightly; pinch seam to seal. Cut into 12 equal pieces. Place, cut sides up, in greased 13- by 9-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375 degrees F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. Drizzle with powdered sugar icing.
Makes 12 rolls.
Powdered Sugar Icing:
In a small bowl, combine 1 cup sifted powdered sugar, 3 to 4 teaspoons nonfat milk and 1/2 teaspoon vanilla extract; mix until smooth.
Calories 241 Fat 1 g Carbs 54 g Sodium 172 mg Fiber 4 g.