Strawberry Toaster Streudels

FILLING:
1/4 cup fat free cottage cheese, drained and pureed
1 cup chopped strawberry
1/2 - 1 T cornstarch
1/4 c Splenda
1 tsp vanilla
1.5 tbsp cinnamon. (use in fruit mix, half for topping)

DOUGH:
1/2 cup pastry flour or whole wheat
pinch salt
1 tsp Splenda
3/4 tsp yeast
1/4 cup warm water
1/2 tbsp broth (or use oil)
extra flour

To make bread, dissolve yeast in water. Take 1/2 cup pastry or whole wheat flour and add a pinch of salt, Splenda, broth, and slowly stir in yeast mix after 5 min. You may not use all of the yeast mix, so see how the dough looks first. Let it rise for up to an hour.

To make filling, blend cottage cheese wih vanilla, 3/4 T cinnamon, sugar, and half strawberries until smooth, set aside.

Next mix cornstarch (start with 1/2 T) with tiny bit of water. Transfer mix to a lightly greased pan on medium heat, add cornstarch. Start stirring, constantly until blended. Let heat and stir every minute or so, adding cornstarch to thicken. Last, add the rest of the strawberries, finely chopped. Cook time takes at least 10 minutes over medium-high heat.

When dough is risen, roll out thin and cut four equal squares. Coat with spray butter on one side and lay on cookie sheet. Fill each with cooled filling. Fold, flatten, and make sure to press all corners. Make 3 slits in the top with a knife, like an apple pie.

Top lightly with spray butter then cinnamon/sugar and bake at 350 for 10 minutes. Check on these frequently - if one breaks open, make an extra slit. Keep in the oven for 5 more minutes or until dough is browned. and hard on top.

Makes four

Number of Servings: 4

Recipe submitted by SparkPeople user BEEEZY123.