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2/15/11 5:24 P

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Heavenly Snack Sweet Rolls - 4 Points
Healthy Exchanges® Food Newsletter, Jan. 2000, page 9

1 (8 oz)can Pillsbury reduced fat crescent rolls
1/4 cup apricot spreadable fruit
1/4 cup (1 oz) chopped pecans
2 tbsp. flaked coconut
1/4 cup mini chocolate chips

1. Preheat oven to 350 degrees F. Unroll crescent rolls and form into an 8-by-12-inch rectangle, baking dish, being sure to seal perforations. Evenly spread spreadable fruit over dough to within 1 inch of edges. Sprinkle pecans, coconut, and chocolate chips evenly over top. Roll up the dough starting with the long side. Cut into 8 (1 inch) slices and place on ungreased baking sheet. Lightly spray tops with butter-flavored cooking spray. Bake for 15 to 20 minutes or until golden brown. Place baking sheet on a wire rack and let set for at least 5 minutes. Serves 8.

Hint: Do not use inexpensive rolls as they don't cover the pan properly

Vickey's Note: I fell in love with these, the chocolate chips are very prounced with just a hint of the apricot spreadable fruit. They just melted in your mouth. The next time I make them, I will use a lemon pie filling and coconut just to give it another twist.(I love lemon and coconut).

Jane in Fl. Notes: I just took the Sweet Rolls out of the oven and I died and went to heaven! I didn't have apricot spread so I used raspberry instead. They are soooo good.

Serving size (1 roll)
According to the newsletter:
Per serving: 177 Cal, 9g Fat, 3g Pro, 21 g Carb, 236mg Sod, 3mg Calc, 1g Fib
Healthy Exchanges: 1 Bread,1/2 Fat, 1/2 Fruit, 1/4 Slider, 3 Opt. Cal.
Diabetic: 1 Starch, 1 Fat, 1/2 Fruit
Weight Watcher Points: 4


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SKYBOYSMOM Posts: 1,152
6/30/08 11:21 A

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Heavenly Snack Sweet Rolls - 4 Points
Healthy Exchanges® Food Newsletter, Jan. 2000, page 9

1 (8 oz)can Pillsbury reduced fat crescent rolls
1/4 cup apricot spreadable fruit
1/4 cup (1 oz) chopped pecans
2 tbsp. flaked coconut
1/4 cup mini chocolate chips

1. Preheat oven to 350 degrees F. Unroll crescent rolls and form into an 8-by-12-inch rectangle, baking dish, being sure to seal perforations. Evenly spread spreadable fruit over dough to within 1 inch of edges. Sprinkle pecans, coconut, and chocolate chips evenly over top. Roll up the dough starting with the long side. Cut into 8 (1 inch) slices and place on ungreased baking sheet. Lightly spray tops with butter-flavored cooking spray. Bake for 15 to 20 minutes or until golden brown. Place baking sheet on a wire rack and let set for at least 5 minutes. Serves 8.

Hint: Do not use inexpensive rolls as they don't cover the pan properly

Vickey's Note: I fell in love with these, the chocolate chips are very prounced with just a hint of the apricot spreadable fruit. They just melted in your mouth. The next time I make them, I will use a lemon pie filling and coconut just to give it another twist.(I love lemon and coconut).

Jane in Fl. Notes: I just took the Sweet Rolls out of the oven and I died and went to heaven! I didn't have apricot spread so I used raspberry instead. They are soooo good.

Serving size (1 roll)
According to the newsletter:
Per serving: 177 Cal, 9g Fat, 3g Pro, 21 g Carb, 236mg Sod, 3mg Calc, 1g Fib
Healthy Exchanges: 1 Bread,1/2 Fat, 1/2 Fruit, 1/4 Slider, 3 Opt. Cal.
Diabetic: 1 Starch, 1 Fat, 1/2 Fruit
Weight Watcher Points: 4




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