Diabetic Fruit Roll Cookies  

Sunday, January 11, 2009

1 cup margarine, softened
8 ounce regular or reduced calorie cream cheese, softened
3 cup all−purpose flour
1/2 teasspoon salt
1 Tablespoon sugar
1 10 ounce jar all−fruit preserves (no sugar added)
In a large mixing bowl, combine margarine and cream cheese; beat until
well blended. Lightly spoon flour
into measuring cup; level off. With mixer on low, gradually add flour,
sugar, and salt. Mix well. On a lightly
floured surface, shape into a ball or log; cover with plastic wrap and
refrigerate for one hour for easier handling.
Preheat oven to 350°F. Divide dough into three equal parts. On a floured
surface, roll each section of dough
into a rectangle approximately 8" x 14" Carefully spread about one−third
of the jar of All−Fruit. Roll up jelly roll
style beginning with one of the longer sides. With a sharp knife, slice into
1/2" thick slices. Place cookies, flat side
down, on a greased cookie sheet, about 1/2" apart. Bake 25−30 minutes or
until lightly golden. Cool on racks. Store
in a tightly covered container.
Serving size: 1 cookie
Yield: 60 cookies
Nutrition: 68 calories, 6 g Carbohydrates, 4 g Fat, 1 g Protein

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