Recipe - Christmas Stollen

Ingredients:
One half cup Raisins, dark or golden
One fourth cup Dried Apricots, chopped
One fourth cup Unsweetened Apple Juice
=OR=
One fourth cup Rum
1 pack (or 1 tb) Active Dry Yeast
1/3 cup Milk, heated to lukewarm
(105 to 110 degrees)
One half cup Flour
One half cup Margarine
2 tablespoon Sugar
One fourth teaspoon Salt
One fourth teaspoon Almond Extract
1 teaspoon Lemon Rind, grated
1 cup To 1One half cup Flour
One half cup Sliced Blanched Almonds
One half cup LowSugar Apricot Preserves

Directions:

Combine the raisins, apricots and apple juice (or rum) in a bowl.
Let soak overnight or for at least 4 hours. Combine the yeast, milk
and the One half cup of flour in a bowl. Mix until smooth and the mixture
looks like think mashed potatoes. Cover the bowl with a damp cloth
and let rise in a warm place for 10 minutes, or until doubled in bulk.

Meanwhile, cream the margarine, sugar, salt, almond extract and lemon
rind. Beat in the yeast mixture and 1One fourth cups of the flour. Turn
the dough out onto a lightlyfloured surface and knead in about 1/4
cup more flour, or until the dough is soft. Knead for 3 minutes.
Put in a greased bowl, cover with a damp towel and let rise in a warm
place until doubled, about 1One half to 2 hours.

Once the dough has doubled, knead in the raisin mixture and almonds.
Knead until well mixed. Roll the dough into a rectangular 12 by
6inch shape. Roll up jelly roll fashion. Place on a lightlyoiled
baking sheet and let rise about 30 minutes. Bake in a 375degree
oven for 25 to 30 minutes, or until golden brown.

Cool partially on a wire rack. Glaze the cool but not cold stollen
with the apricot preserves. Serves 15

One Serving = Calories: 162 Carbohydrates: 23 Protein: 2 Fat: 7
Sodium:
116 Potassium: 121 Cholesterol: 0

Exchange Value: 1 Bread Exchange + One half Fruit Exchange + 1 Fat Exchange

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip