Recipe - Tofu Cheese Danish Rolls

DOUGH
1 Three fourths cup (8 One half oz) bread flour
One half cup Whole wheat flour (may
substitute all purpose
flour)
4 tablespoon Sugar (or sucunat), or other
sugar substitute
3 tablespoon Dry milk, or dry soy milk
1 teaspoon Salt (optional)
One fourth cup Fat substitute (like mashed
prunes, or Sunsweet
LigherBake Fat substitute)
One half cup Water
2 small Egg whies (or EnerG egg
replacer)
2 teaspoon Dry yeast

TOFU CHEESE FILLING
2 pack (10oz) MoriNu low fat
Tofu*
4 tablespoon Lemon juice (fresh lemon
always better)
Sweeten to taste with sugar
or sugar substitute, don't
make it too sweet
2 Egg whites (or egg
substitute)

COVERING
Any sweet jam or preserves**

* (extra firm bestsilken gets too watery when spreading on rollsif you
only have silken, you can thicken it with white flour)

** paint the tops with liquid egg beaters or yellow egg substitute will
make them yellow like store bought Danishbut that is optional

We love our deserts. Eating VLF doesn't keep us particularly away from
them. We probably have more deserts now than before when we ate SAD. This
is a VLF modifired recipe. Diabetics, this contains a lot of carbs. As a
doctor, I don't advise your eating it. It can be modified to only use fruit
juice "sugaring" but diabetics should only eat very small portions if they
do.

(Bread machine Danish Rolls)

Dough: Make dough according to bread machine instructions for dough. Be
sure to allow at least 3 hours time for rising if you are using whole wheat
flour in your recipe, because it takes longer. Dough made without "real
fat" gets very sticky and hard to handle. Don't worry, just dust the
rolling surface with extra white flour prior to putting on the dough. Also
dust the dough surface with additional white flour before you start rolling
it. For more "dainty" rolls, split the dough into two equal parts after you
have rolled it out and reroll each into another thinner flat plate. Cut
the flat dough into approximately 4" squares with a long knife.

Filling: Put all Tofu ingredients into food processor and puree' them. If
you use real egg whites test the sweetness of the filling prior to putting
in the egg whites, because it is unhealthy to eat any raw egg whites, which
may contain Salmonella.

Lightly spay a large cookie sheeet with Pam. Put the filling into the
squares (best done on the baking pan) and bring up the corners of the dough
into the center. It is OK of the filling "leaks" out. Be sure to allow room
for rising. Paint each roll with yellow egg substitute (optional), and
generously apply any jam (our favorite is home made raspberry) on the
rolls. Don't be afraid if the jam gets on the cookie sheet. If you prepare
them using the dough cut in half, you will need two large cookie sheets and
probably will have to bake them separately. One pan on top of another in
most ovens doesn't work very well, unless you shift them half way through.

Bake in slow oven at 320 degrees for about 20 minutes. They burn easily so
watch carefully. Remove from pan immediately so they don't stick. Enjoy.
This is a good recipe to prepare when you are selling your house. You will
see why when you smell them baking.

(Note on fatmost of the fat comes from the Tofu. MoriNu low fat tofu is
the lowest available, containing only 1 percent fatif you use another
kind, you can use SoyDeli Nigari tofu which has a half gram more per
serving, but is still very low. We save our "full fat" tofu days only when
we go out to restaurants, which never serve low fat tofu. When at home we
only eat the lowest fat tofu.) Posted to fatfree digest V97 #038 by
podtrst@isomedia.com (Michael M. Rosenblatt) on Mar 26, 1997