Pumpkin Tea Ringdesserts, diabetic 1 tablespoon active dry yeast 1/4 cup warm water 1 cup milk; skim 1/4 cup vegetable oil 2 tablespoon sugar 1/2 teaspoon salt 5 cup whole wheat flour 1 (5 1/2 c) 16 oz pumpkin; canned 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cloves 1/2 cup dark raisins or currents 2 tablespoon margarine 2 tablespoon honey Soften yeast in the water. Combine the milk, oil, and salt in a large bowl with 2 cups of the flour. Add yeast mixture, pumpkin, cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more cups of flour. Beat. Transfer to an oiled bowl, cover with damp towel, and let raise in in a warm place until doubled in bulk (about 1 hour). Punch down dough and turn onto a lightly flour surface and knead in the remaining flour to make a smooth elastic dough, about 5 minutes. Melt the margarine and honey together in a saucepan. Break off 2-inch of the dough and shape into balls. Dip the honey mixture. Place in an oiled 10-inch tube pan. Cover and let raise until doubled (about 1 hour). Bake in a 350 F oven for 50 to 60 minutes. Cool 10 minutes before removing from the pan. Serve warm. Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1 FRUIT EXCHANGE CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144 |
