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Blackberry Roly-Poly


Thursday, January 01, 2004
12 servings
Butter-flavored cooking spray8 C. fresh or frozen blackberries
1 jar (10 oz.) seedless blackberry fruit spread
1/2 C. + 2 T. sugar, divided use
1 tsp. lemon juice
1 tsp. butter flavoring
2 C. flour
4 tsp. baking powder
1 tsp. salt
3 T. vegetable oil spread (7g fat per tablespoon)
2 T. fat-free cream cheese
2/3 C. fat-free milk
3 C. light whipped topping

Preheat oven to 425 degrees F. Spray a 9-x13-inch baking dish with butter-flavored cooking spray. If using frozen berries, measure them while frozen, then thaw, drain and rinse. In a large mixing bowl, combine berries, fruit spread, ½ cup sugar, lemon juice and butter flavoring. Set aside. In a medium mixing bowl, combine flour, remaining sugar, baking powder and salt. With a pastry blender or fork, cut in vegetable oil spread and cream cheese until mixture resembles corn meal. Slowly stir in the milk. On a lightly floured surface, knead dough 1 minute or until smooth. Roll into an 8-x11-inch rectangle. Spray lightly with butter flavored spray. Using a slotted spoon, spread 1-1 ½ cups berries over dough. Starting with long end, roll up dough and place seam side down in baking dish. Spray top of dough with butter-flavored spray. Spoon remaining berries and sauce around dough. Bake 20-25 minutes. Serve warm or cold with whipped topping.

Nutrition Facts:
283 calories, 56g carbohydrate, 4g protein, 4.4g fat, 2.5g saturated fat, 0mg cholesterol, 5.7g dietary fiber, 373mg sodium
Adapted recipe by Janet Potts, RD, LD
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