(NC)-The holiday season is synonymous with enjoying fancy feasts and indulging in tasty treats that are often more naughty than nice to the waistline. This recipe will satisfy your sweet tooth with less sugar and calories than traditional treats. For more recipe ideas, visit www.splenda.ca.
Almond Chocolate Rugalach Rollups
Dough:
1/4 lb (125 g) light cream cheese, cut in chunks
1/2 cup (125 mL) tub margarine (non-hydrogenated) or butter, cut in chunks
1 cup (250 mL) all-purpose flour
2 tbsp (30 mL) Splenda
Filling:
3 tablespoons (45 mL) Splenda Brown Sugar Blend
1/2 tsp (2 mL) ground cinnamon
1/3 cup (80 mL) semi-sweet chocolate chips
1/3 cup (80 mL) blanched slivered almonds (sliced or whole blanched almonds can be substituted)
Preheat oven to 375 (F (190( C). Line a baking sheet with parchment paper.
Prepare dough: In a food processor fitted with the steel blade, combine cream cheese, margarine, flour and Splenda granulated. Process until the dough forms a ball on the blades, about 18 to 20 seconds. Remove the dough from the bowl and set aside. (There's no need to chill the dough or wash out the bowl before preparing the filling.)
Prepare filling: Process Splenda Brown Sugar Blend, cinnamon, chocolate chips and almonds until finely chopped, about 25 to 30 seconds.
Assembly: Divide the dough in 2 equal pieces; flour each piece lightly. Roll out one piece of dough on a lightly floured board into a rectangle approximately 12 inches x 7 inches (30 cm x 18 cm). Sprinkle the dough with half the filling. Roll up the dough from the long side to form a jelly roll, making sure it is seam-side down. Slice into 1-inch (2.5 cm) pieces. Place the slices on the prepared baking sheet. Repeat with the remaining dough and filling.
Bake for 16 to 18 minutes, until lightly browned.
Yield: 2 dozen. These freeze well.
- News Canada