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Easy Raspberry-Peach Danish -- e-w

Source of Recipe

TOH Diabetic Cookbook 2005
Easy Raspberry-Peach Danish -- e-w
Yield: 2 loaves (32 servings)

1 16-oz. loaf frozen white bread dough, thawed
1/3 c. all-fruit raspberry spread
1 16-oz. can peach slices in juice, drained and chopped

Optional: 1 egg white

1/2 c. powdered sugar **(to cut carbs & calories try the “sugar free” powdered sugar; using Splenda. See the ‘MakeYourOwn’ Section)
2 to 3 tsp. orange juice
1/4 c. chopped pecans, toasted

Preheat oven to 350º. Spray 2 baking sheets with nonstick cooking spray; set aside. (Or cover baking sheets with parchment paper). Place dough on lightly floured surface; cut in half. Roll each half into a 12 x 7-in. rectangle. Place 1 rectangle on each prepared baking sheet. Spread half of the raspberry spread over center third of each dough rectangle. Sprinkle peaches over raspberry spread.

On both long sides of each dough rectangle, make 2-inch-long cuts from edges toward filling at 1-inch intervals. Starting at one end, alternately fold opposite strips of dough over filling.

Cover; let rise in warm place about 1 hour or until nearly doubled in bulk. Bake 15 to 20 minutes or until golden. If deeper color is desired, lightly brush egg white over top of loaves during the last 5 minutes of baking. Remove baked loaves from baking sheet to wire racks, cool slightly.

Combine powdered sugar and enough orange juice in a small bowl until drizzling consistency is reached. Drizzle over loaves. Sprinkle pecans over top.

1 slice (1/16 of loaf) equals: 145 calories…2 gm fat (trace saturated…4 gm protein…26 gm carbohydrate…2 gm fiber…0 mg cholesterol…240 mg sodium +++EXC: 1 starch…1 fruit…1/2 fat +++WWP:3