Diabetic Dessert of the Week – Pistachio Pinwheels

January 28, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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Diabetic Dessert of the Week – Pistachio Pinwheels THURSDAY

This week’s Diabetic Dessert of the Week is Pistachio Pinwheels. To make these Pinwheels you’ll be needing Reduced-Fat Cream Cheese, Stick Soft Baking Butter with Canola Oil, All Purpose Flour, Apricot Fruit Spread, Water, Sugar, Ground Cinnamon, Pistachios, and Nonstick Cooking Spray. The Pinwheels are 45 calories and 4 net carbs per serving (1 Pinwheel).
The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Pistachio Pinwheels
These fun cookies combine the sweetness of apricots with the crunch of pistachios for a treat that’s sure to please!

Ingredients
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

Directions
Yield: 64 pinwheels
Serving size: 1 pinwheel

1 – *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.

2 – Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside.

3 – 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.

4 – Stir fruit spread and water in small bowl. Combine sugar and cinnamon in another small bowl.

5 – 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.

6 – 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.

7 – Bake 16 minutes or until golden. Cool 2 minutes on sheets on wire rack. Remove to wire racks; cool completely.

Nutrition Information:
Calories: 45 calories, Carbohydrates: 5 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 34 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/pistachio-pinwheels/

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