Tofu \"cheese\" danish rolls

1 Servings

Ingredients

Quantity Ingredient
1¾ cup (8 1/2 oz) bread flour
½ cup Whole wheat flour (may substitute all purpose flour)
4 tablespoons Sugar (or sucunat), or other sugar substitute
3 tablespoons Dry milk, or dry soy milk
1 teaspoon Salt (optional)
¼ cup Fat substitute (like mashed prunes, or Sunsweet Ligher-Bake Fat substitute)
½ cup Water
2 smalls Egg whies (or Ener-G egg replacer)
2 teaspoons Dry yeast
2 packs (10-oz) Mori-Nu low fat Tofu*
4 tablespoons Lemon juice (fresh lemon always better)
Sweeten to taste with sugar or sugar substitute, don't make it too sweet
2 Egg whites (or egg substitute)
Any sweet jam or preserves**

Directions

DOUGH

TOFU CHEESE FILLING

COVERING

* (extra firm best--silken gets too watery when spreading on rolls--if you only have silken, you can thicken it with white flour) ** paint the tops with liquid egg beaters or yellow egg substitute will make them yellow like store bought Danish--but that is optional We love our deserts. Eating VLF doesn't keep us particularly away from them. We probably have more deserts now than before when we ate SAD. This is a VLF modifired recipe. Diabetics, this contains a lot of carbs. As a doctor, I don't advise your eating it. It can be modified to only use fruit juice "sugaring" but diabetics should only eat very small portions if they do.

(Bread machine Danish Rolls)

Dough: Make dough according to bread machine instructions for dough. Be sure to allow at least 3 hours time for rising if you are using whole wheat flour in your recipe, because it takes longer. Dough made without "real fat" gets very sticky and hard to handle. Don't worry, just dust the rolling surface with extra white flour prior to putting on the dough. Also dust the dough surface with additional white flour before you start rolling it. For more "dainty" rolls, split the dough into two equal parts after you have rolled it out and re-roll each into another thinner flat plate. Cut the flat dough into approximately 4" squares with a long knife.

Filling: Put all Tofu ingredients into food processor and puree' them. If you use real egg whites test the sweetness of the filling prior to putting in the egg whites, because it is unhealthy to eat any raw egg whites, which may contain Salmonella.

Lightly spay a large cookie sheeet with Pam. Put the filling into the squares (best done on the baking pan) and bring up the corners of the dough into the center. It is OK of the filling "leaks" out. Be sure to allow room for rising. Paint each roll with yellow egg substitute (optional), and generously apply any jam (our favorite is home made raspberry) on the rolls. Don't be afraid if the jam gets on the cookie sheet. If you prepare them using the dough cut in half, you will need two large cookie sheets and probably will have to bake them separately. One pan on top of another in most ovens doesn't work very well, unless you shift them half way through.

Bake in slow oven at 320 degrees for about 20 minutes. They burn easily so watch carefully. Remove from pan immediately so they don't stick. Enjoy.

This is a good recipe to prepare when you are selling your house. You will see why when you smell them baking.

(Note on fat--most of the fat comes from the Tofu. Mori-Nu low fat tofu is the lowest available, containing only 1 percent fat--if you use another kind, you can use Soy-Deli Nigari tofu which has a half gram more per serving, but is still very low. We save our "full fat" tofu days only when we go out to restaurants, which never serve low fat tofu. When at home we only eat the lowest fat tofu.) Posted to fatfree digest V97 #038 by podtrst@... (Michael M. Rosenblatt) on Mar 26, 1997

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