24 Rhodes frozen dinner rolls 1/2 cup whole poppy seeds 1 (4-serving) package Jell-O sugar-free vanilla cook-and-serve pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 1 teaspoon vanilla extract
Preheat oven to 400 degrees. Spray 2 large baking sheets with butter-flavored cooking spray. Evenly space 12 frozen rolls on each prepared baking sheet. Cover with a cloth and let rolls thaw and rise. Place poppy seeds in blender container. Cover and process on grind for 15 to 20 second. In a medium saucepan, combine dry pudding mix, dry milk powder, ground poppy seeds and water. Cook over medium heat, until mixture thickens and starts to boil, stirring often. Remove fro heat. Stir in vanilla extract. Make an indentation in the center of each roll. Spoon about 1 tablespoon filling mixture into center of each roll. Cover with cloth again and let rolls rest for 10 minutes. Bake for 12 to 15 minutes or until golden brown. Lightly spray rolls with butter-flavored cooking spray. Place baking sheet on a wire rack and let set for 5 minutes. Remove rolls from baking sheet and continue cooling on wire rack. Serves 24.
Each serving equals: 98 calories, 2 grams fat, 4 grams protein, 16 grams carbohydrates, 130 milligrams sodium, 23 milligrams calcium and 1 gram fiber. Healthy Exchanges is a column printed weekly in The Newton Kansan. Recipes are prepared and tested in the kitchen of JoAnna Lund of DeWitt, Iowa. Visit Lund's Web site at www.healthyexchanges.com.
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