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Teddy Bear Paws -- e-w

Source of Recipe

Light & Tasty 2005 – H. Swan; Spokane, WA
Teddy Bear Paws
Yield: 16 rolls

1 c. finely chopped fresh or frozen cranberries
3/4 c. granulated Splenda
1-1/2 tsp. grated orange peel
2 1/4-oz. pkgs. active dry yeast
1/2 c. warn water (110º-115º)

1/2 c. warm fat-free milk (110º-115º)
1/2 c. sugar
2 eggs
1/4 c. butter, softened
1 tsp. salt

3-1/2 to 4 c. all-purpose flour, ‘divided’
1/4 c. slivered almonds


Icing:
2 T. butter, softened
1 c. confectioners’ sugar
1/8 tsp. almond extract
1 to 2 T. fat-free milk

In a large saucepan, bring cranberries, Splenda and orange peel to a boil. Reduce heat to medium, cook and stir for 5 minutes or until thickened. Cool.

In a large mixing bowl, dissolve yeast in warm water. Add the next 5 ingredients and 2 c. flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise is a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface, cover and let rest for 10 mi8nutes.

Roll into a 16-in. x 12-in. rectangle. Cut in half, forming two 16-in. x 6-in. strips. Spread cranberry filling down the center of each strip to within 1-inch of long edge. Fold lengthwise over filling and pinch seam to seal. Cut each strip into eight pieces.

With a kitchen scissors, cut each piece two times from pinched seam to about 1-in. from folded side. Push an almond sliver into the end of each section for bear claws.

Place 2-in. apart on baking sheets coated with nonstick cooking spray. Curve folded side slightly to separate strips allowing filling to show. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 375º for 10-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; spread over rolls…OR…spread with cream cheese.

1 roll w/icing equals: 223 calories…6 gm fat (3 gm saturated…38 mg cholesterol…204 mg sodium…38 gm carbohydrate…1 gm fiber…5 gm protein ++++ Exchanges: 2-1/2 starch…1 fat+++ WWP:5