Quick Almond Oat Danish
plus 2 tablespoons QuakerŽ Oats (quick or old fashioned,
margarine or butter, melted
finely chopped almonds
egg substitute or 1 egg white, lightly beaten
frozen bread dough, thawed, at room temperature
whole pitted prunes or mixed dried fruit
- Spray cookie
sheet with cooking spray or oil lightly.
- In medium bowl
combine 1 cup oats and margarine; mix well. Stir in almonds, sugar,
1 tablespoon egg substitute and almond extract.
- Turn bread
dough out onto lightly floured surface. Roll or pat dough into a 12
x 10-inch rectangle. Spread oat mixture in narrow strip down middle;
top with prunes. On each side of filling, cut 3-inch diagonal slits
2-inches apart. Fold alternating strips of dough over filling to
form a braid pattern, pinching ends of strips to seal. Transfer to
cookie sheet. Cover; let rise in warm place 30 minutes or until
almost doubled in size.
- Heat oven to
350°F. Brush loaf with remaining 1 tablespoon egg substitute;
sprinkle with remaining 2 tablespoons oats.
- Bake 30 to 35
minutes or until golden brown. Serve warm.
Calories From Fat 112, Total Fat 12g, Saturated Fat 2g, Cholesterol 0mg,
Sodium 425mg, Total Carbohydrates 55g, Dietary Fiber 42g, Protein 8g.