Lemon poppy seed and cherry twist

[Guest guest]

Oh this looks really goo a dessert thats only 2 points This is one I'm

definately going to try soon But I'm going to use spenda instead because I

get headaches with aspertame.

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

LEMON POPPY SEED AND CHERRY TWIST

 

Recipe By : Gold Medal Bread Machine Recipes

Serving Size : 24 Preparation Time :0:00

Categories : 2 Point Bread

Bread Machine Desserts

Done By Dotties Calculator Dough Cycle

Fruit Breads Gold Medal Bread Machine

Low-Fat Sweet 'N Low Recipes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water

2 tablespoons light margarine -- softened

1/4 cup egg beaters® 99% egg substitute

3 1/4 cups bread flour

1/4 cup Sweet 'n Low® sweetener

1 teaspoon salt

3 teaspoons yeast

1 tablespoon lemon peel -- grated

1 tablespoon poppy seeds

1/3 cup maraschino cherries -- well drained

--GLAZE--

1/2 cup powdered sugar

1/2 teaspoon vanilla

1 1/2 teaspoons warm water

 

Place all up to and including yeast in pan. Use dough/manual setting. Mix peel

and poppy seeds. Drain cherries. Remove dough and divide in half. Wrap one in

plastic. Place other half and lemon/poppy seed mix in pan. Select dough manual

cycle and mix for 5-7 minutes. Stop machine. Remove and wrap in plastic.

Place other half in pan and add cherries. Repeat as above. Grease cookie

sheet. Roll each half into a rope, about 15 inches long. Twist together

gently. Pinch ends to seal . Cover and let rise 50-60 minutes, or until

double.(ready if indentation remains when touched). Bake 25-30 minutes in a

350F oven, or until golden brown. Romave to wire rack and let cool. Drizzle

glaze on top (mix together last 3 ingredients until smooth and thin enough to

drizzle.

 

MC Formatted by: Kim <Iwannaweigh130 sent to 123SUCESS

 

 

 

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NOTES : Per serving: 93.5 cal, 1g (9.3%) fat, 0.8g fibre, 102mg sodium, 18.4g

carbs, 2.7g protien

 

Per serving: 1.79 points