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The Recipe Instructions |
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Ingredients
4 cup all-purpose flour, divided
1 package dry yeast
1 sugar substitute to equal
1/3 cup sugar
1 cup skim milk
1/3 cup +3 tbs reduced calorie margarine, d, ivided
1 tsp salt
2 eggs
1 vegetable cooking spray
1 sugar substitute to equal
1/2 cup sugar
2 tsp ground cinnamon
3/4 cup raisins
Directions
Combine 2 cups flour, yeast, and 1 1/4 teaspoons sugar substitute in a
large bowl.
Combine milk, 1/3 cup margarine, and salt in a small saucepan; heat
until mixture reaches 120 to 130 degrees F. Add liquid mixture to flour
mixture. Add eggs, and beat at low speed of an electric mixer 30 seconds.
Increase speed to high, and beat 3 minutes. Gradually add remaining 2 cups
flour, stirring to make a stiff dough.
Turn dough out onto a lightly floured surface. Knead until smooth and
elastic (about 8 to 10 minutes). Shape dough into a ball, and place in a
bowl coated with cooking spray, turning to grease top. Cover and let rise
in a warm place (85 degrees F), free from drafts, 1 hour or until doubled
in bulk.
Punch dough down; divide in half. Cover and let rest 10 minutes. Roll
one half of dough to a 12 x 8 inch rectangle. Melt remaining 3 Tablespoons
margarine over low heat; brush half of melted margarine over shaped dough.
Combine 2 teaspoons sugar substitute and cinnamon, stirring to blend;
sprinkle half over shaped dough. Sprinkle with half of raisins.
Roll up jellyroll fashion, beginning at long side; press edges and ends
together securely. Cut into 12 slices. Arrange slices in a 9 inch round
paking pan coated with cooking spray. Repeat process with remaining dough,
melted margarine, sugar substitute mixture, and raisins.
Cover and let rise in a warm place (85 degrees F), free from drafts, 30
minutes or until doubled in bulk. Bake at 375 degrees F for 20 to 25
minutes or until golden brown. Cool slightly; remove from pans, and serve
warm. Makes 2 dozen rolls.
Nutritional information per roll: calories - 130, protein - 4 gm., fat
~ 3 gm., carbohydrates - 23 gm., cholesterol - 24 mg., fiber - trace,
sodium - 161 mg. Diabetic Exchanges: Starch - 1 1/2.
FROM: All New Cookbook for Diabetics and Their Families by University
of Alabama at Birmingham copyright 1988
Servings: 24
Diet Cinnamon Rolls Recipe brought to you by Diet Recipes To-Go
Weight loss systemsThe Zone Diet The Zone diet is a nutrition and weight loss system initially created by Barry Sears in a series of books, publications and an associated web site. The Zone diet isn’t expressly a fat reduction diet, although many 'zone dieters' discover that they really manage to lose body weight when following it. The supposed science behind the Zone Diet is that if you manage to gain control of the levels of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids (anti-inflamatory chemicals) which puts your body in a state of equilibrium that is far more healthy than other diets, this is referred to as 'the zone'. Sears alleges that if you get into this 'zone', your body is much more efficient and, as a result, doesn't convert energy to unsightly fat. The main process of the system is to maintain the exact ratio of carbs to proteins, and to make sure your diet has increased amounts of Omega 3 fish oils. The Glycaemic Index Diet The glycaemic index nutrition and weightloss system is based on the glycaemic index, a list of foods and an indicator of the speed that the carbs in the food type gets changed to glucose in the dieters body. The theory is that long-acting types of food (ie with a low Glycaemic score), suppress your appetite for longer and help to cut down on food without being miserabl;e. It's also very good for people with diabetes, as the low GI types of food are helpful in reducing rises in glucose secretion. |