Apricot - Ginger Pinwheels (Diabetic) Recipe

Name: Apricot - Ginger Pinwheels (Diabetic)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients:; 3/4 c dried apricot halves, finely snipped; 1 tbsp sugar substitute* equivalent to 1 tbsp sugar; 1/4 tsp ground ginger; 1/3 c butter, softened; 1/3 c brown sugar-substitute blend* equivalent to 1/2 c brown sugar; 1/2 tsp ground ginger; 1/4 tsp baking soda; 1/8 tsp salt; 1 egg white; 2 tbsp fat-free milk; 1/2 tsp vanilla; 1 c whole wheat flour; 1/2 c all-purpose flour; 1/3 c finely chopped pistachio nuts; nonstick cooking spray; *Sugar Substitutes: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low Bulk or packets. Choose Splenda Brown Sugar Blend.

Servings: persons

Ingredients:
3/4 c dried apricot halves, finely snipped
1 tbsp sugar substitute* equivalent to 1 tbsp sugar
1/4 tsp ground ginger
1/3 c butter, softened
1/3 c brown sugar-substitute blend* equivalent to 1/2 c brown sugar
1/2 tsp ground ginger
1/4 tsp baking soda
1/8 tsp salt
1 egg white
2 tbsp fat-free milk
1/2 tsp vanilla
1 c whole wheat flour
1/2 c all-purpose flour
1/3 c finely chopped pistachio nuts
nonstick cooking spray
*Sugar Substitutes: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low Bulk or packets. Choose Splenda Brown Sugar Blend.

1
Apricot-Ginger PinwheelsDirections:
2
Filling
3
In a small saucepan combine apricots, 1/4 cup water, sugar substitute, and the 1/4 teaspoon ginger. Bring to boiling; reduce heat. Cook and stir for 1 minute. Cover, cool completely.
4
Dough
5
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, the 1/2 teaspoon ginger, baking soda, and salt; beat until combined, scraping bowl occasionally. Beat in egg white, milk, and vanilla until combined. Beat in as much of the whole wheat flour and all-purpose flour as you can with the mixer. Using a wooden spoon, stir in remaining flours. Roll dough between two pieces of waxed paper or parchment paper into a 12 x 10-inch rectangle. Remove top sheet of paper. Spread dough with apricot filling, leaving a 1/2-inch border around the edges. Starting at a long side, roll up dough. Pinch edges of dough to seal. Spread nuts on a large piece of waxed paper or parchment paper. Roll dough pinwheel in the nuts to evenly coat the outside, pressing nuts in gently so they stick to the dough. Wrap dough in waxed paper or plastic wrap. Chill for 2 hours. Preheat oven to 375 degrees F. Coat a cookie sheet with nonstick cooking spray. Cut dough pinwheel into 1/4-inch-thick slices. Place slices 1 inch apart on prepared cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer cookies to a wire rack; cool.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Ingredients:, 3/4 c dried apricot halves, finely snipped, 1 tbsp sugar substitute* equivalent to 1 tbsp sugar, 1/4 tsp ground ginger, and more.

Yes, Apricot - Ginger Pinwheels (Diabetic) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot - Ginger Pinwheels (Diabetic)

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