A sugar-free strudel cookie that is definitely not lacking in flavor. For a richer cookie, substitute sour cream for the plain yogurt. Yum! Very the jam flavor to suit your tastes.
INGREDIENTS (for 1 servings):
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup butter
- 1 egg, beaten
- 1 cup plain yogurt
- 2 (1 gram) packets aspartame sweetener
- 1 1/2 cups sugarless raspberry jam
- 1/2 cup raisins
- 1 cup chopped walnuts
- 1 egg, beaten
PREPARATION:
Sift together flour, baking powder, and sugar substitute. Cut in the margarine until mixture resembles a coarse meal. Add yogurt and egg; mix together to form a firm dough. If dough is too sticky, add a little more flour. Refrigerate dough overnight.
Preheat oven to 375 degrees F (190 degrees C).
Divide dough into three pieces. On a clean, floured surface, roll out each piece of dough to 1/8 inch thickness. Spread with the sugarless jam, then sprinkle with the nuts and raisins. Roll the dough up tightly like a jelly roll. Brush each roll with beaten egg, and bake for 10 to 15 minutes. Rolls should be golden brown. While they are still hot, cut on a diagonal into 1 inch thick slices, and let cool.