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Print this Recipe    Pineapple Roll

Pineapple Roll using Splenda
Yield: 8 Servings

2 Tbsp reduced fat margarine
2 cup self rising flour, sifted
4 tsp Splenda
1 egg yolk, beaten
4 tsp lemon juice
1/4 cup cold water
4 tsp honey
1 can crushed pineapple
1 can pie apples
4 tsp brown sugar
4 tsp cornstarch

Drain pineapple, reserving juice. Rub margarine into flour(reserve
4 tsps flour) and stir in Splenda. Beat egg yolk with 2 tsps lemon
juice and water and add to flour. Combine to form a firm dough.
Knead lightly and refrigerate 30 mins. Sprinkle work surface with
reserved flour & roll out to a large rectangle. Mix softened honey
into pineapple & apple, spread over pastry and roll Swiss roll
style. Spray baking dish with cooking spray and place roll in
prepared dish. Sprinkle with brown sugar. Bake 400F 30 mins till
cooked. Heat pineapple juice, made up to 1 1/4 cups with water,
till boiling. Blend cornstarch with a little water and add to
mixture. Cook, stirring till mixture boils, then simmer 1 min.
Stir in remaining lemon juice and pour over warm roll.


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