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Sticky Cherry Pecan Rolls




Source of Recipe


Joanna Lund






Recipe Introduction


Serves 8





List of Ingredients



• 8 Rhodes Frozen Yeast Rolls
  
• 1 (4-serving) package JELL-O Sugar Free Vanilla Cook and Serve Pudding Mix
  
• 1 (4-serving) package JELL-O Sugar Free Cherry Gelatin
  
• 2 cups (one 16-ounce can) tart red cherries, packed in water, drained and reserve liquid
  
• 1/4 cup (1 ounce) chopped pecans
  






Instructions



1. Place rolls in a 9-by-9-inch cake pan sprayed with butter-flavored cooking spray. Cover; let thaw and rise. In a medium saucepan, combine dry pudding mix and dry gelatin. Add enough water to reserved cherry liquid to make 1 1/4 cups liquid. Stir liquid and cherries into dry pudding mixture. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Stir in pecans. Let cool completely until rolls have risen. Spoon cooled cherry mixture between and over rolls. Cover and let set 10 minutes. Bake at 375 degrees for 15 to 20 minutes. Place cake pan on a wire rack and allow to cool.
   






Final Comments


Each serving equals:
HE: 1 Br, 1/2 Fr, 1/2 Fa, 14 OC
**********************************************************
135 Calories, 3 gm Fat, 4 gm Protein, 23 gm Carb, 189 mg Sodium, 1 gm Fiber
**********************************************************
DIABETIC: 1 St, 1/2 Fr, 1/2 Fa
WW Points: 3

From Healthy Exchanges Food Newsletter, Volume V, Issue 4, April 1996