TOFU "CHEESE" DANISH ROLLS
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:
1 3/4 Cup (8 1/2 oz) bread flour
1/2 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)
1/4 cup fat substitute (like mashed prunes, or Sunsweet Ligher-Bake Fat
substitute)
1/2 cup water
2 small egg whiltes (or Ener-G egg replacer--Energy Foods, Inc. P.O. Box
84487, Seattle, WA 98124-5787, (800) 331-5222
2 teaspoons dry yeast
Tofu cheese filling:
Two packages Mori-Nu low fat Tofu ea. 10 oz. each (extra firm best--silken gets
too watery when spreading on rolls--if you only have silken, you can thicken it
with white flour)
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)
Covering:
Any sweet jam or preserves, painting the tops with liquid egg
beaters or yellow egg substitute will make them yellow like store bought
Danish--but that is optional
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.)
Mike Rosenblatt
Comments always welcome
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