- 1 package (8 ounces) reduced-fat cream cheese, softened
- 1/2 cup (1 stick) soft baking butter with canola oil
- 2 cups all-purpose flour
- 3 tablespoons apricot fruit spread
- 1 tablespoon water
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup finely chopped pistachios, toasted*
- Nonstick cooking spray
*To toast nuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 5 to 7 minutes or until golden brown, stirring frequently.
Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.
Beat cream cheese in large bowl with electric mixer at low speed 30 seconds or until smooth. Beat in butter. Add flour in three batches, beating at low speed until blended. Divide dough into 2 equal portions; shape into rectangles. Wrap in plastic wrap; refrigerate 20 minutes.
Stir fruit spread and water in small bowl. Combine sugar and cinnamon in another small bowl.
Roll out each piece of dough into 12 x 10-inch rectangle on lightly floured surface. Spread 2 tablespoons apricot mixture onto each rectangle. Sprinkle each with 1 1/2 teaspoons sugar-cinnamon mixture and 1/4 cup pistachios. Cut each dough rectangle in half lengthwise into 2 (12 x 5-inch) pieces. Roll up each piece jelly-roll style, starting with long side.
Cut each roll into 16 slices. Place slices on prepared cookie sheets. Spray tops of cookies with cooking spray; sprinkle with remaining sugar-cinnamon mixture.
Bake 16 minutes or until golden. Cool 2 minutes on sheets on wire rack. Remove to wire racks; cool completely.
Yield: 64 pinwheels. Serving size: 1 pinwheel.
Nutrition Facts Per Serving:
Calories: 45, Carbohydrates: 5 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 34 mg, Fiber: 1 g
Exchanges per serving: 1/2 Bread/Starch, 1/2 Fat.
Copyright Diabetic Cooking.