Diabetic -- Raspberry Peach Danish

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Raspberry Peach Danish

 

1 loaf (16 ounces) frozen white bread dough, thawed

1/3 cup raspberry all-fruit spread

1 can (16 oz.) sliced peaches in juice, drained and chopped

1 egg white, optional

1/2 cup powdered sugar

2 to 3 tsp. orange juice

1/4 cup chopped pecans, toasted

 

1. Preheat oven to 350° F. Spray 2 baking sheets with nonstick cooking spray.

 

 

2. Place dough on lightly floured surface. Cut dough in half. Roll each half

into 7 " x 12 " rectangle.

Place 1 rectangle on each prepared baking sheet.

 

3. Spread half of raspberry spread over center third of each dough rectangle.

Sprinkle peaches over

raspberry spread. On both long sides of each dough rectangle, make 2 " long

cuts from edges towards

filling at 1 " intervals. Starting at one end, alternately fold opposite

strips of dough over filling.

 

4. Cover; let rise in warm place about 1 hour or until nearly doubled in

size. Bake 15 to 20 minutes or

until golden. If deeper golden color is desired, lightly brush egg white over

tops of loaves during last

5 minutes of baking. Remove baked loaves from baking sheet. Cool slightly.

 

5. Combine powdered sugar and enough orange juice in small bowl until

drizzling consistency is reached.

Drizzle over both loaves. Sprinkle pecans over top.

 

Makes 32 servings (2 thin slices per serving or 1/16 of loaf).

 

Nutrition Information:

Per serving = (2 thin slices or 1/16 of loaf), Calories 145, Calories from

Fat 15%,

Total Fat 2 g, Sat Fat <1 g, Carbs 26 g, Fiber 2 g, Protein 4 g, Sodium 240

mg.

 

Diabetic Exchanges: 1 Starch, 1 Fruit, 1/2 Fat.